Hey guys, what about the other kind of “brewing”, fermenting? Anyone does any of this?
We do lots of Sauerkraut each winter. Its a centurys old tradition here.
About 200 pounds at least, actualy l just bought 100 pounds of cabage the other day, for a second batch. Anyone else?
We allso did about 30pounds of sour tarnip but it gone bad. Its more tricky thain sauerkraut but good eating.
A nother is Serbian salad, but we dont do that wery much any more. Cabage, green tomato, carrot, onion (l think?) Is packed in in jars and let to ferment. I think its seasoned with vinegar a bit first thugh…
I wuld allso like to try brewing soy sauce one day. Anyone tryed?