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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
The one on the right has onion, banana peppers, jalapeno peppers, fermented garlic, dill seed, black pepper, mustard powder, cumin powder, and some of the beer mustard
I like it on sausages/bratwursts and in some wraps. I don't go through it super fast but like, I grow cabbage once a year. I put it into smaller jars once it's done fermenting and keep it in the fridge. They can last years if kept properly.
get a big ass pork shoulder and rub it all over with barbecue seasonings, roast it, chop it up with like a whole bottle of good barbecue sauce, and then use that for sandwiches with this sauerkraut
that's what i'd do
I smoke the pork shoulder for 6 hours then put it in a crock pot with a few cups of a broth I make with beef stock, miso, and yeast extract till the shoulder bone can slide out.