I have an urge to purchase a "vinegar mother" and make homemade vinegar with leftover red wine. According to what I have read, it is not a difficult process, and I have had great success with making ...
I have 5 - 6 lbs of sauerkraut in a crock with a water vacuum seal. I read that the first 24 - 48 hours are crucial to the success of the kraut. I also read that the kraut should develop its own ...