Apple vinegar and powderkraut

This is literally insane. There's seldom reason to go beyond 2.5%.

Taking this moment to share a much-needed Kurt Russell photo.

Downvoted for scientific accuracy

Smells godawful btw. Fermenting very nicely and I no longer have any illusions about this becoming drinkable. Gonna make a mean cooking wine tho.

Let it strain overnight in the fridge because I didn't want to stay up late. Now have yogurt in the basic manner of cream cheese.

Food bloggers insisting that you dissolve the salt before brining <<< me just dumping it in because I know about osmosis and brownian motion