I'm currently making sauerkraut (day 6) and it's just turning tangy. Also have a big tub of korean kimchi in the fridge. I'm a big fan of both. We use Ohio Stoneware crocks with weights and ferment on the kitchen counter.
What do you guys ferment? What's your favorite? It's certainly a good skill to save money and "just in case." Any recipes we all NEED to try?
And yes, brewing / distilling counts.
What do you guys ferment? What's your favorite? It's certainly a good skill to save money and "just in case." Any recipes we all NEED to try?
And yes, brewing / distilling counts.
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