Posted by georgeky on September 10, 2007 at 13:16:41 from (64.12.116.73):
In Reply to: Re: Hey Al. L in WI. posted by Al L. in Wisc. on September 10, 2007 at 08:41:23:
Al, here is the kraut. Notice the jars in the center are darker. They are left from last year and this is what it should look like after aging a bit. The whiter looking ones are from this year and not quite ready yet. Takes 6 to 8 weeks for the fermentation to complete. I got to looking at it and had to open a jar. Good on anything. Hot dogs, smoked sausage. Pork chops, just anything. When I make it, I just shread it with a food processor. Not real fine though. Pack as tight as I can in each jar. Boil water. Then add 1 tablespoon of canning salt in the jar. One tablespoon of distilled vinegar on top of that. Then fill jar with the boiling water. Must release trapped air by poking in the jar with a wood spoon handle or something. and fill to withim 1/4 inch of top with water. Screw lids on just snug and place in a dark place. ! 1/2 to 2 months later you have excellent kraut. I like it put in a cast iron skillet with Polish sausage and jalopeno peppers and onions. Cook until onions and peppers are tender. MMM MMM Gooooood.
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Today's Featured Article - History of the Cockshutt Tractor - by Danny Bowes (Dsl). The son of a very successful Toronto and Brantford, Ontario merchant, and himself quite an entreprenuer, James G. Cockshutt opened a business called the Brantford Plow Works in 1877. In 1882, the business was incorporated to become the Cockshutt Plow Company. Along with quality built equipment, expedious demand and expansion made Cockshutt Plow Works the leader in the tillage tools sector of the farm equipment industry by the 1920's.
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