Quote:
Originally Posted by Henryk
You don’t have to bury it, although that can happen in areas with severe cold. Often it is put on the roof of the home.
I have made it several times myself and it is much better than the store bought variety—though I have had that, too. The store brands I find are either miid or medium spicy, which is to say no spice. Maybe since we just started “winter,” I should make a batch. It does take time to ferment however.
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It is fermented cabbage, sort of like sauerkraut with hot sauce?