Post B5fSbty2e9jttfjudc by yosh@toot.yosh.is
(DIR) More posts by yosh@toot.yosh.is
(DIR) Post #B5fKbLv4R8rOfLZpq4 by neauoire@merveilles.town
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Made sauerkraut for the summer.https://grimgrains.com/site/lactofermentation.html#theCellar
(DIR) Post #B5fKqhZ0FMs08aZec4 by neauoire@merveilles.town
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@gh05t we eat it as topping on all sorts of food.
(DIR) Post #B5fSbty2e9jttfjudc by yosh@toot.yosh.is
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@neauoire loving the weck jars too!!
(DIR) Post #B5fSbu9jwf64TxDFs8 by neauoire@merveilles.town
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@yosh they're sooo nice, it's the only jars that don't rust, the spring top lids we had all rusted over. These little stainless clamps are great
(DIR) Post #B5fkKjVG67BHh8EuJM by GustavinoBevilacqua@mastodon.cisti.org
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@neauoire 😋
(DIR) Post #B5gkRx6O87o93X0bxo by fleeky@prsm.space
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@neauoire thank you for the link! it reminded me to top up my sauerkraut and maybe not yolo the salt amount in the future :)
(DIR) Post #B5glNbE5cbZo0O6EAC by kubouch@f.cz
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@neauoire I've been using that page as a reference when fermenting, very useful! What are those black bits?
(DIR) Post #B5glNbP4xkMoYTF0IC by neauoire@merveilles.town
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@kubouch black pepper
(DIR) Post #B5glU6i9TU4xOKGQTI by neauoire@merveilles.town
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@fleeky 15 grams per kilogram of vegetables! write it down ^__^
(DIR) Post #B5glh7LMR0Lz7Ko7UG by fleeky@prsm.space
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@neauoire best i can do is a favorite that i fruitlessly look for later (writes it down)
(DIR) Post #B5r6XHBj1EFlN833HE by fyr@venner.network
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@neauoire how do you keep that amount refrigerated, so it doesn't get WAAYYYY too pickled by the time you get to the last jar??
(DIR) Post #B5r6XHO8H6B5zbqxcG by neauoire@merveilles.town
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@fyr we don't have a fridge, we just keep them close to the hull in the dark, and they do alright.