hey Saltw glad to be back im making 2 jars of Beet Sauerkraut. i made some jars before and it was the best sauerkraut ever and it made my place smell like a cabbage. now im thinking about making some mead so i  can join the sca,

The other month i made rutabega kraut and it smelled really gross (Beyond N.A.S.T.Y.) and it was mushy too so i threw it out.

tell me about the time you left something on the counter (And Ate It)

Also post your tips and tricks for the rest of us TY!

sauerkraut??? dude whoever you are, u r my man... do they smell like that (fermented shit) even if they're succesful?? what other stuff have you done?? tell me more!!! shit!!!! have you tried kefir?

the smell is noticeable if it spills out of the jar (it has a good chance of doing so if you fill it up too much) and when you open it. it's not terrible but it might take awhile to get used to it and you may think it's bad (i thought i f****d up my first batch until i put it in my mouth). then if you make a real bad batch...u will know the real bad smell...

ive mostly done various veggies up until this point with various successes and failures. i haven't had kefir but i read a recipe for it. i've never tried it tho

im also sorry to hear that hundley coincidentally i was thinking today, i want to donate my body to cannibals. maybe liek an organ donor card you can carry in your wallet? All my good pieces can be sent to those who will use them. i will give you one if i make one

SB I was just in Vancouver and now in Edmonton

nepotism

i was just joking obviously if sb is posting here he can have any postcount he wants and otherwise those restrictions are legitimately useful for all the spam we get. I am glad the registrations are working because we've gotten a bunch of really awesome new members lately.

pickling/fermenting seems to be one of the greatest divisors among people regarding food. People tend to be solidly on one side or the other.