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Vent: I always thought a 2% brine was the only way for sauerkraut, but my neighbor in Austin proved me wrong.
She showed me her method using just the cabbage's own juice and a heavy weight, and it worked perfectly after 5 days. Anyone else skip the added salt water for their ferments?
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the_tara2d ago
Heard it works if you pack it super tight, but I've never been brave enough to try it myself lol.
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clairee882d ago
What's the worst that could happen, a tiny explosion?
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