« on: October 06, 2010, 10:24:49 AM »
Undecided - possibly a mead, maybe a Blegian dark strong or RIS. Really need to get those done ASAP, just not sure what is P.
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I make it every year at this time.Been doing that for the last seven or eight years or so.Do you just have these pictures lying around, or did you make kraut last night?
I make it as soon as the Amish start selling the late cabbages.They are gigantic,and loaded with sugar. That is why late cabbages work best.They have lots of sugar and juice to aid in the fermentation.
I pack a fermenting bucket with cabbage, granny smith apples and kosher salt.
Dont forget the corn maze either or the late season cabbage for makin kraut.How often have you made kraut, and how much do you make at once? I've read up on it, but haven't done it yet.
While at our best specialty grocer this past weekend, I did see some Jones Scrapple so I grabbed one. The wife doesn't like it because she claims she once saw "pork face" on the list of ingredients. I don't doubt it's in there; I doubt that it would be listed that way on the label.It may have been listed as pig cheeks or pork cheeks. They're supposed to be tasty, but I've never (knowingly ) had them.