The one on the right has onion, banana peppers, jalapeno peppers, fermented garlic, dill seed, black pepper, mustard powder, cumin powder, and some of the beer mustard
The one on the right has onion, banana peppers, jalapeno peppers, fermented garlic, dill seed, black pepper, mustard powder, cumin powder, and some of the beer mustard
What do you do with it? I have a big jar but I only really use it as a condiment so it gets used super slowly
It is delicious as a hot side dish to pork effect cooked with fried onions and maybe thickened with a grated potato. It is good in soups and stews (for instance borscht or Szekely goulash). It can be used as part of a mixed salad. You can make a choucroute garni and simmer pork and sausages in sauerkraut.
soyviking i didn’t know we had another chef on site
I’m not a chef though, I just really love food.
whatever you say chef
I like it on sausages/bratwursts and in some wraps. I don’t go through it super fast but like, I grow cabbage once a year. I put it into smaller jars once it’s done fermenting and keep it in the fridge. They can last years if kept properly.
get a big ass pork shoulder and rub it all over with barbecue seasonings, roast it, chop it up with like a whole bottle of good barbecue sauce, and then use that for sandwiches with this sauerkraut
that’s what i’d do
I smoke the pork shoulder for 6 hours then put it in a crock pot with a few cups of a broth I make with beef stock, miso, and yeast extract till the shoulder bone can slide out.