I’m grand as I am to be honest Rob
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Good stuff.
what part of Limerick are you from kid?
Hi @Oige, which publication do you write for? And why have you been a member for so long without posting?
I’ll level with ya kid. I saw a fella reading this place on the luas so I read the odd few threads having a shit every now and again
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You’ve come to the right forum and the correct thread if this is your shit-taking content
There was a former well known to this forum Limerick GAA radio commentator that was known as Ogie in his locality
I’ve made some sauerkraut this evening. Second attempt at fermenting anything other than my own guts. First one was an abject failure and I had to fuck it out. Went with sauerkraut this time at mrs J’s advice but I’m sure I’ll manage to fuck it up. A bit of chilli and some caraway seeds were the only extras. Have to wait 2 weeks now apparently.
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You’re good to go in a few days, providing everything is sliced thinly enough . Pineapple is a.good addition…
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I bought a load of jars two months ago and meant to make a load of pickled stuff. Hasn’t happened yet. Let us know how that one goes.
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Sliced thinly and pummelled with a pestle. IT’s hard to see where I could have gone wrong but I’d imagine something will happen.
Not at all. You shouldn’t have to pummel it…put it in a bowl one layer at a time with a little salt each time. Let it sit until it gets a bit sloppy- half an hour or so.
It’s great tack. The chilli.and caraway seeds work a treat.
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If you’re not getting enough ‘juice/brine’ to fill.the jar top it off with boiled and cooled salted water.
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That looks savage. All the recipe things say to make sure it’s filly submerged so I was battering it to try and get some brine. What do you do?
If you’re not getting enough brine you’re probably not leaving it long enough in the bowl, or else you’re not using enough salt-Taste it as you go, use sea salt because the usual table salt has chemicals that might slow the fermentation.
Like I said earlier, you can cheat with salted water
Don’t be too fussy about leaving it for weeks. After a few days it should taste good. You’d be mad to buy it.
(Vegetables that are just about to go off work better.)
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How long should I be leaving it in the bowl?
Half an hour minimum, once it’s wet you should be fine
Jesus my life is banjaxed. Some of us are out slurping coca cola from butt cleavage and I’m fermenting cleavage… Sorry i meant cabbage
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How much longer until the renowned Yariba/ Yariba shout…
A few days at least by the looks of it Boxty.
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Unfortunately gents, you will all be equally dead.
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