[Sca-cooks] Kraut krauting
Antonia Calvo
ladyadele at paradise.net.nz
Wed Sep 30 12:43:17 PDT 2009
Susan Fox wrote:
> Oh, you will have something much sooner than that. The batch I served
> with sausages for Crown Prints Prize Tourney in July had been
> fermenting no more than three weeks. The Pear mustard, that should
> have been started sooner. It's nice NOW though.
I agree-- the fermentation should take something like 2-4 weeks,
depending on the ambient temperature.
I take it you think the pear mustard improves on keeping-- I thought it
was OK freshly made, but haven't tried keeping it at all. How well
does sauerkraut go down with diners in your neck of the woods?
--
Antonia di Benedetto Calvo
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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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