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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
What do you do with it? I have a big jar but I only really use it as a condiment so it gets used super slowly
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.