We used to make it in #10 and #12 crocks when i was growing up. I used to think it stunk while it was fermenting. But i love it now as an adult. Love your videos.
@foodonfire3662
5 ай бұрын
Nice and precise. Can I use a jar with a 1-way valve to ferment or does it need access to oxygen?
@peytonpope4444
5 ай бұрын
did not know, cool
@kathrynoconnor7921
4 ай бұрын
If you make it airtight at the start are you less likely to get the mold?
@PhillipStratton
5 ай бұрын
LOL "Chefs like clean edges" while using a rock to weight the cabbage we just took to pound town
@foragerchef4141
5 ай бұрын
It’s a rustic prep😂. The clean edges thing is real though, I have friends that will freak out if they see torn label tape.
@bradlafferty
5 ай бұрын
Is the water you added to cover at the end plain or salted?
@foragerchef4141
5 ай бұрын
I add a pinch of salt until it tastes like the sea. But, in a pinch you could just add plain water. The low pH is really stable after mine got dry (after~ 2wks). I rarely take kraut past the 2 wk mark anyway so it’s just a tip/for reference.
Пікірлер: 10