Those Home Frozen Sour Trouts

You want an ancient, sequestered source of salt. And getting ourselves like the old time s would use salt and vinegar all the time. The agent of fermentation is another way to preserve something. We grew 400 pounds of cabbage last year,. We fermented all of it, and we made 400 pounds of sour trout. Nd and i butchered two beautiful pastored pigs and turned them all into brotworst - a little german fest. That's some of the food we're going to be serving during our garden classes.