Thread: Fermenting.
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Old December 3, 2015   #14
Worth1
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Quote:
Originally Posted by Rairdog View Post
That is a nice crock! I have wanted one(10 lol) for a while. I dove into fermenting heavy this year. I made quart jars and buckets with airlocks. It started with kraut. Then I mixed in diakon, onion and moved into kimchi. Next was hot/dill/sweet pickles, serranos and pepperocinis. Nothing better than a brat/dog with your own toppings. Then pepper season came and I made fermented hot sauces. These turned out much more complex than my normal vinegar sauces. Now I am making beer. It intrigued me how they preserved the harvest in the old days so I tried to somewhat re-create the process. I tried to grow most ingredients except for beer grains. You might say I have a fermenting problem.
Rairdog you are the person that made that fine hand rolled summer sausage and showed a pictuer of it in the sausage ans Salami thread it looked nice.

Now let me ask, do you make your own bratwurst?
If not you should.

Worth
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