Discussion in 'The Cooking Channel' started by SnowRooster, Oct 19, 2019.
well, we have done this as well.
fortunately, more successes than failures.
bottom line: it is cheaper to buy store-bought.
yes, we know how to make our own, and we THINK
it is better, but the cost/benefit ratio is too high too continue.
even the "farmer's market" offerings are cheaper than ours.
and here is something i learned online:
buy the absolute cheapest and further ferment
in our own jars to get the Best Taste, in our opinion.
Must respectfully disagree. I grow my own cabbage which I can pick at exactly the right time. (This year the cabbage couldn't take the heat, but we have 30 or so quarts put back for that very reason.) The soil I plant in makes sweet cabbage. I can shred the cabbage however thin I want it. I can leave it I the crock til it ferments to the level I like it. Have never had a failure.
If our cabbage doesn't do good, and we need to make more, I just go to the store when they first start coming in. I can cherry pick the ones I want and repeat the above.
I ferment mine nothing but cabbage and salt.
move to the fridge when its done
watch the guy on you tube better done yourself he ferments everything
That sounds tasty.
Separate names with a comma.