IN THE WORKSHOP
How to sharpen your slasher’s blades for winter
T
he time is fast
approaching for grass
cutting and baling so
now is a good time to ensure
your slasher is ready for the
task.
In particular this means
ensuring that the blades are
sharpened ~ and balanced
~ as there is nothing that will
wear the machine's bearings
From page 43
Pack the cabbage into a large
Consol jar and pour over the
cabbage juice. You will need
to leave a bit of head-space
in the jar. Push the cabbage
down into the juice as hard
as you can and, if you can,
place a small sealed water-
filled jar or similar weight
atop the cabbage to hold it
under the fluid.
If you are worried that there
isn't enough juice, add a bit
and shake it to pieces than
the vibration from a set of
unbalanced blades.
Although it is possible to
partially sharpen the blades in
situ, working under a raised
slasher is dangerous and will
only enable you to do half a
job by dressing the underside
of the blade. And you won't
be able to balance them.
of brine to cover the
cabbage.
Close the jar and set aside for
ten to 14 days in a cool spot
to ferment.
Gradually the cabbage will
lose its green colour and turn
yellow. At this stage periodi-
cally open the jar and taste
the cabbage. A classic pong
of rotting cabbage may assail
your nostrils as you do so.
This is normal.
Start to eat when you achieve
Rather, therefore, remove the
blades and do the job in your
workshop.
Start by examining and
comparing the blades visually,
looking out for cracks and
chips, and checking the hole
of the fastening bolt for wear.
To be in balance the blades
need to weigh the same, so
place them individually on a
kitchen scale. Start by
sharpening the lightest of the
blades completely. Once this
is done to your satisfaction
you will need to grind down
the other blade, or blades,
until they are equal to the
lightest one.
Grind the cutting edge top
and bottom into an acutely
angled V.
IN THE KITCHEN
a taste that is pleasing to you,
storing the jar in the fridge to
slow down and stop the
fermentation process.
During fermentation you may
notice a bit of foam appear-
ing on the surface in the jar.
This is normal. Simply skim
off and carry on. Likewise, if
mould should develop on
any cabbage that is not
submerged, simply scoop it
off and carry on.
45
www.sasmallholder.co.za
Pack the sauerkraut
into a jar with the juice