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On Sun, 10 Apr 2005 19:32:07 GMT, "g" wrote:
............ One of David's specialties is fermenting grapes and muscadines. The same equipment would work for a batch of red hot sauce. These were more of a small wooden container like a deep bowl with a loose cover that you kept on the counter in the kitchen. Probably at most a pint or two. I am thinking that this is just a salt fermentation like you do with sauerkraut. We made sauerkraut in a small 2.5 gallon crock where you only fermented a dozen heads of cabbage at a time and then canned it for close to immediate use. Rusty Mase Austin, Texas |
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