yes, absolutely, tobbaco is fermented as well.
my family always makes various pickled veggies in the fall and sauerkraut in the late fall/winter. i guess it's a bit tricky.
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Here is a link for home brewing supplies in your area:homebrewing equipment loc: Torrance, CA - Google Maps
Any one here make their own cheese? If you do, contact Gugi and NK as they have just been deprived of their source!;):D
Well, my sauerkraut is beginning to taste like sauerkraut! I am betting for Independence day we are going to have kraut dogs!!! MMMMMM GOOOOD!!!:D:D
agreed. Cabbage, salt, crock, lid, water, stone to press lid down, sharp knife or mandolin (knife in frame) ..
and that's All You Need.
It's properly served straight out of the crock, and reeks most emphatically.. great stuff, extremely healthy, suitable for folks with ulcers or hyper-sensitive stomachs.
Fermented foods are generally an acquired taste and well worth the effort. We make yoghurt, not set up for cheese.. but you've gotten me craving the kraut..
hmm. I have a 2 gallon crock, biggest I own.. wonder if it'd be big enough..
LOL! This is a great thread. You guys are culinary inspirations!
The only things I ferment are left overs that sit in the fridge for several months. I'm guessing you've done it wrong if it's wearing fur? :D
James.