Regular Contributors

wdaly this is probably the second time I’ve eaten salmon. Always said why pay more for fish than a good steak 🥩 but wife convinced me we needed something “lighter”. She was right. It was nice on a summer eve

cntryboy …Love the W Sauce !!!

/Users/mcjagger1/Pictures/Photos Library.photoslibrary/resources/derivatives/5/534F0A80-862E-4BE2-A43B-E08F98C6DE96_1_105_c.jpeg

Finally got it. I’m so technically challenged. I feel so dumb. Thanks again Dave in AZ

cdavis well it looks like a no show

I think I finally got joined in Oklahoma thanks to Dave in AZ for the great instructions. Now we’ll see if it will show by my name.

kyle that’s a load of kraut. Congrats

kyle I will be making a batch soon, I usually let it sit for 7weeks, I like it sour and I also think the temp it is fermenting at determines time.

I do mine for 4 weeks. When I did 6 and 8 week versions, I did not care for them as well.

Made 50 pounds of kraut this morning. 4-6 weeks of waiting now