sour kraut. East to make and stores forever in mason jars.
I do like a good kraut on a brat, but I'm not happy with the recipes I've found. Everything calls for a natural wild fermentation, which I know is "how its done", but I just can't mentally get on board with eating something that I'm purposely supposed to let spoil for two weeks in a dark closet before canning it up for later consumption....
Last edited by JoesterVT; Tue Jun 12 2012 at 08:55 PM.
TechSideline.com (a.k.a. TSL) is an independent publication that is in no way affiliated with or sponsored by Virginia Tech or the Virginia Tech Athletic Department. This site is best viewed using Mozilla Firefox or MS Internet Explorer at a video resolution of 1024x768 or higher. For more details, including a list of TechSideline staff, see our Contact Page. All original material and images are copyrighted by TechSideline.com and may not be reused or reprinted without permission.