Keep us posted TurboDiesel ! I need to try making it one day. I enjoy kraut. I’ve found the stuff sold in the refrigerator case is a lot more flavorful. I think when it’s jarred, the process of making it shelf stable removes a lot of the probiotics and flavor. We have a nice Asian market in town that sells the best spicy kimchi. When it comes to pickles: Clausen. I’ve loved those since I was a kid. I actually saved a few jars with the brine after eating the pickles. I took some cukes from our garden and some Ball jar glass weights and put the cukes in back in the brine. Confession, I can drink that brine straight from the jar. My wife is never amused…
I started fermenting a couple years ago. I do a pepper, onion and garlic ferment. The garlic is still crunchy after a year. I also do hot sauces and pickles. Last year I tried honey fermenting. I did garlic honey, and a jalapeno honey. The jalapeno honey was awesome, almost had a fruity taste to it. The garlic tastes like roasted garlic. I have yet to do sauerkraut, but have done a couple batches of kimchi.
