Reggs
Distinguished Member
- Joined
- Mar 11, 2006
- Messages
- 6,219
- Reaction score
- 698
1. Other than sausages, what do you use this with?
2. I have decided to make my own. I have even heard of adding anything from juniper berries(common advice) to things like a bouquet garni, to a little grapefruit juice. For my first batch I was thinking about just doing salt/caraway seeds/and a little yogurt whey. What do you think? What would be worth trying next?
3. Why are traditional fermenting crocks so expensive? It's just ceramic. Maybe I am not looking in the right places. Any resources to share?
2. I have decided to make my own. I have even heard of adding anything from juniper berries(common advice) to things like a bouquet garni, to a little grapefruit juice. For my first batch I was thinking about just doing salt/caraway seeds/and a little yogurt whey. What do you think? What would be worth trying next?
3. Why are traditional fermenting crocks so expensive? It's just ceramic. Maybe I am not looking in the right places. Any resources to share?