Thread: Fermenting.
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Old December 4, 2015   #17
Rairdog
Tomatovillian™
 
Join Date: May 2014
Location: Noblesville, IN
Posts: 112
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Looks good AKgal. Just look out for kam yeast if the veggies/cabbage are not submerged. The first step is to admit you have a problem...lol

I have 2 completely different cultures of sour dough and I need more...is that bad?



BTW I like those containers...nice setup!

Last edited by Rairdog; December 4, 2015 at 11:59 PM.
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