Fermenting.

[Worth1]

How does the sauce compare to the stuff with the rooster on it?
It is about the only stuff I buy nowadays.

[GoDawgs]

Originally Posted by Worth1

How does the sauce compare to the stuff with the rooster on it?
It is about the only stuff I buy nowadays.

I don't have any of the rooster brand but I do have Frank's Red Hot. Their sauce has a bit more vinegar in it and mine has a more fresh pepper flavor with a hint of sweetness in the background. Consistency of the sauces is pretty much the same. Mine is hotter than Frank's but then Frank's isn't real hot to begin with, at least to me.

Might have to go get some wings and use my sauce with the melted butter for buffalo wings.

[Worth1]

Huy Fong is the saure I was referring to.
Nothing like Frank's and much better in my opinion.
Blurry picture but what it looks like.
images-5.jpeg

[GoDawgs]

It's a rainy day today so perfect for finally starting the sauerkraut. This is seven pounds of cabbage shredded and packed into a large glass crock I got at WalMart a few years ago. They still sell them if anyone needs one.

There's a lid that comes with it but it doesn't fit very well. A cheap crock from China but it does what I need it to do. Cheesecloth and a rubber band will let it breathe. This will probably make seven pints. We like kraut in pints as it's just enough for one meal.

[recruiterg]

I got a couple cabbages at the local farmers market and decided to make a batch of sauerkraut. It’s amazing how much more water content fresh cabbage has compared to store bought. Two weeks to go and I’ll break into one of these jars.