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Sourdough pepperoni pizza

Taco pizza

I can't say that I love any MRE, but some of them are edible, lol.

My cheese "cave". Gouda cheese and MRE's lol.

I let my last batch ferment for two weeks. After only a day in the fridge, its absolutely delicious! A perfect balance of crunch and sour taste.

Sounds good. I'll try them. I live in N.C. and in many parts of the state asian ingredients are hard to come by. Luckily though, i live in Asheville. Hipster central, so many otherwise difficult to find ingredients are easy to come by. On a side note, Bizarre foods: delicious destinations just...

Interesting. I might give the "kimchi light" a shot. I'm not a big fan of thousand island though.

Nice.

I did that with the first batch. It seems to have watered it down a little. But not bad.

The first batch is gone. It was good, but with the batch I have going right now, I tweaked the recipe. For a gallon, I used two heads of green cabbage to one head red. Only because the red ones are drier and I felt I needed more juice to cover it during fermentation. The only difference I can...

I don't warm mine either, its just been really warm, lately. And I never liked sauerkraut until I started making it a couple weeks ago, now I can't get enough. So, maybe I'll eventually get myself to a point where I like the really old stuff. Life's too short not to try new things.

I've seen recipes that vary from three days to a month, or longer. I guess what it boils down to is fermentation temps and how strong a person likes their kraut. I've noticed that the primary fermentation only lasts three or four days at 80°f, and anything over that is just preferance. A lot of...

After 5 days of fermentation (the temp hovered around 80°f) I put it in jars. It was delicious, though a bit mild for my taste. The next batch, that I started three days ago, ill let ferment 10-14 days before bottling. I've already eaten a pint jar of the first kraut, and I'm sad that I promised...

*update* The "trashcan water" smell has subsided. It now has a strong, yet sweet smell. Its actually quite pleasant.

Well, the red cabbage I used has a strong, almost peppery smell to it. Combined with the red onion and garlic, I fear it may turn out too strong. After I mashed everything together, but before it started to ferment, it almost smelled like trash can water. Lol. But the scent has mellowed a...

Here is a pic.

I decided to try my hand at kraut yesterday. I didn't follow any tried and true recipe, so I don't know how it will taste in the end. I just threw together what I had left in the crisper with my fingers crossed. Ingredients: One head purple cabbage (shredded) 3oz baby carrots (sliced thin...

No plans as of yet. But I have toyed with the idea of building a cold smoker, so anything is possible.

Unfortunately, I live in North Carolina and its illegal to sell unpasteurized milk here. I know, crazy.

I dipped it. Two thin coats.