[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports / report a bug ] [ 4plebs / archived.moe / rbt ]

2022-05-12: Ghost posting is now globally disabled. 2022: Due to resource constraints, /g/ and /tg/ will no longer be archived or available. Other archivers continue to archive these boards.Become a Patron!

/ck/ - Food & Cooking

Search:


View post   
View page     

[ Toggle deleted replies ]
>> No.18386030 [View]
File: 174 KB, 1200x1200, Homemade-Sauerkraut_EXPS_TOHAS20_249169_E02_07_5b.jpg [View same] [iqdb] [saucenao] [google]
18386030

I made sauerkraut, let it ferment for a week, and just tasted it for the first time in my life.

It's bitter and sour and I had to eat it with sausage to stomach the flavor.

Did I fucked it up?
How is this supposed to taste?
What can I add in my next time to make this taste better?

I hope it wasn't spoiled, my stomach is not so well after eating it.

>> No.17852144 [View]
File: 175 KB, 1200x1200, Homemade-Sauerkraut_EXPS_TOHAS20_249169_E02_07_5b.jpg [View same] [iqdb] [saucenao] [google]
17852144

>> No.17314793 [View]
File: 175 KB, 1200x1200, Homemade-Sauerkraut_EXPS_TOHAS20_249169_E02_07_5b.jpg [View same] [iqdb] [saucenao] [google]
17314793

/FAP/Fermenting And Preserving

We are back.
ITT we discuss about recipes and techniques on fermenting and preserving
This is a slow thread, if you see it on page 10 kindly BURP it so it keeps fermenting properly.
last thread: >>17277190
frens on other board: >>>/diy/2256364
Pickling was changed for Preserving due to anons request. >>17150015

Stuff people posted:
extension.umn.edu/food-safety/preserving-and-preparing#pickling-1960964
https://www.seriouseats.com/pickled-red-onions
https://youtu.be/iiNl0Jv6xTw
https://www.youtube.com/watch?v=K4HbmPu_M_4
https://nchfp.uga.edu/publications/publications_usda.html



Navigation
View posts [+24] [+48] [+96]