Quote:
Originally Posted by oakley
Yeah, I'm thinking the same. I could blend it and let it ferment
more. Pretty hard to mess it up. Just letting it be for now.
Next is kraut. Hatch, cilantro, ginger.
|
What I do is my way and not the only way or the only right way but just what I do is let the stuff ferment the way it is.
Then take the solids out and use what remaining very sour juice from the container I need to blend it up.
Worth