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 Post subject: lunchtime
PostPosted: Tue Jul 17, 2012 12:50 am 

Joined: Sun Jun 10, 2012 1:17 am
Posts: 355
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 Post subject: Re: lunchtime
PostPosted: Tue Jul 17, 2012 12:51 am 

Joined: Sun Jun 10, 2012 1:17 am
Posts: 355
hot link on a fresh baked bun with dijon mustard and sauerkraut


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 Post subject: Re: lunchtime
PostPosted: Tue Jul 17, 2012 12:51 am 

Joined: Sun Jun 10, 2012 1:17 am
Posts: 355
and i love sauerkraut so if anyone has any recipes on how to make or any including it please post so i will try it


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 Post subject: Re: lunchtime
PostPosted: Tue Jul 17, 2012 10:25 pm 
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Joined: Thu Apr 19, 2012 8:34 pm
Posts: 1522
jsq1222 wrote:and i love sauerkraut so if anyone has any recipes on how to make or any including it please post so i will try it


Nice pic! I believe sauerkraut is simply a layer of cabbage, then a layer of salt, then a layer of cabbage, then a layer of..... you get it. Then let it "age".. I mean, what could be more simple? Hey, let me know how it works out for you, k? :D :D

A recipe for this would be cool. Time to turn on my "Google Powers"



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 Post subject: Re: lunchtime
PostPosted: Tue Jul 17, 2012 10:32 pm 

Joined: Sun Jun 10, 2012 1:17 am
Posts: 355
hahaha ok ill give it a shot! thanks
but i do know there are some techniques of storage and fermenting i dont know to much about


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 Post subject: Re: lunchtime
PostPosted: Tue Jul 31, 2012 1:49 am 

Joined: Mon May 14, 2012 6:13 pm
Posts: 6
Sauerkraut is a bit of a tough animal, my family has made it for years, while it is mostly salt, it also contains a portion of vinegar. Atleast once a year a batch goes bad, and its insane how little temperature variance can start the cultures rolling. We use a crazy old crock, its the same material of the old school whiskey jugs. Where it came from, i have no idea, its been in the family for as long as my father has been alive. Since my grandfather passed our consistency has taken a fall, but I do have the recipe at my fathers house, Ill post it when i get back that way.


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