Re: Making Sauerkraut
Vance that's interesting
Cloverdale I just found the recipes online. I haven't made any of the other things yet.
I have found one thing out already and haven't got a finished batch yet. When making kraut directly in jars like I started doing your supposed to leave about an inch of room above the cabbage once the jar is packed. I packed mine to the bottom of the neck and that's too full. For the first several days brine was being pushed out through the airlock on the lid. I was gone for a few days this week and at some point the cabbage in the first jar started pulling brine back in. It pulled enough in that the top 1/2-3/4" of cabbage was dry and I think it's now spoiled. I opened it last night and poured some salt water in but I think it was too late
The more I learn about bees, the less I know.