Apparently my Christmas present is going to be a special Polish stoneware pot, Sauerkraut, for the preparation of.
Which may not sound that exciting if you’re not me, or have similar culinary interests.
@continuum One we're getting is a traditional one from Poland - lid sits in a pool of water, just like a homebrew airlock, always positive pressure inside. I have to say, I'm getting rather excited! Always afraid it's going to fail, but have had such success with other physics/chemistry cooking from my Swedish cookbook (Vår Kokbok) I think I'm ready to rock Sauerkraut.
Looking at recipes, interesting that Vår Kokbok actually uses a starter culture, in the form of yoghurt, or sour milk.
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