Sheep hunting...... the pain goes away, but the stupidity remains...!!!
Sugar and I are not best friends, but its a big part of this deal. I generally do 70/30% sugar to salt. Tried a different recipe for that pictured. 50/50 salt/sugar. WAY too salt forward. Freshened it overnight in 1/2 gallon filtered and got lucky...came out perfect for my taste. Some folks like to add juniper berries and/or some spruce needles, etc. I like to dust my fish with white pepper before I add my sugar, salt and dill.
I bought a Mason tops fermentation kit this year.
Made pickled Zucchini in them.
They seem to work well.
For my sauerkraut I prefer the old stoneware crock.
Made 4 gallons of sauerkraut this year so the jars just weren't going to cut it.
I now have a 2 gallon and a 4 gallon Crocks, lids, and weight sets.
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"The closer I get to nature the farther I am from idiots"
"Fishing and Hunting are only an addiction if you're trying to quit"