Sandor Katz has out a new book, getcha some.
I might have to get that one. Thanks! Fermenting vegetables… Kimchi…
Nothin’ beats home made sauerkraut. So mild and sweet! I’ve never pulled off a batch myself. Does anyone think a brewing bucket would do the trick? I suppose it would then be dedicated to sour fermentation for the rest of brewing eternity, as 'kraut is loaded with lactobacillus.
Tips anyone?
You could look through this short thread . . .
http://www.homebrewersassociation.org/forum/index.php?topic=9220.msg115026#msg115026
I tried some a year ago and it didn’t turn out well. I might try again this year.
It was pretty simple when I made it…unfortunately I’m not a kraut lover except in small quantities or on a Reuben.
As far as the book, it is a thick hardback and I have only thumbed through it thus far, but it looks outstanding. The last book was just a paperback with a funky colored cover.