We've enjoyed the fruits of a lot of home fermentation in the past few months, including delicious pickles and sauerkraut. But we're hoping to expand our operation to include kimchi, miso, tempeh, water kefir, kombucha, and even more sauerkraut. Right now all of our fermentation vessels are occupied with sauerkraut in varying stages of done-ness, which is putting a severe cramp in our lacto-fermented style.
Over the weekend a friend gave me a tip: ask restaurants for their surplus food-grade buckets. A lot of restaurants buy ingredients that come in buckets, but don't have a use for the buckets themselves. So they are happy to give them away. Well, today while buying a sandwich over lunch, I made a major bucket score at Sub King. Thanks Kelly, for the sandwich and the buckets!!!
Over the weekend a friend gave me a tip: ask restaurants for their surplus food-grade buckets. A lot of restaurants buy ingredients that come in buckets, but don't have a use for the buckets themselves. So they are happy to give them away. Well, today while buying a sandwich over lunch, I made a major bucket score at Sub King. Thanks Kelly, for the sandwich and the buckets!!!
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