tag:blogger.com,1999:blog-3805828989776528313.post9155864790421143565..comments2023-10-14T06:45:27.256-07:00Comments on Jabez Farm: Lacto-Fermented SauerkrautKimhttp://www.blogger.com/profile/05741321309330513890noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3805828989776528313.post-29700330010248855312010-09-03T16:57:54.538-07:002010-09-03T16:57:54.538-07:00Is the cabbage covered with liquid? Does the cabba...Is the cabbage covered with liquid? Does the cabbage smell rotten? It may be that the jars are too air-tight...mine has a bag of water sealing the kraut, but it can still breathe. If your kraut doesn't smell rotten, finger dip and taste the saltiness. If it's not enough, add more. But I doubt that that's the problem. It may just need more time to ferment. Good luck~having to throw out kraut isn't any fun!Kimhttps://www.blogger.com/profile/05741321309330513890noreply@blogger.comtag:blogger.com,1999:blog-3805828989776528313.post-91228717139998849562010-09-03T13:14:57.358-07:002010-09-03T13:14:57.358-07:00I put my cabbage and salt in quart jars and with c...I put my cabbage and salt in quart jars and with canning lids and rings, recipe is to let sit on kitchen counter for 3 days and then transfer to frig. There is no fermenting taking place as at other times. What is wrong? Not enough salt? Can I open the jars and add salt? 4 quarts have been sitting there for 5 days. I hate to throw it all out after all that work. Thanks!Wisconsin Girlhttps://www.blogger.com/profile/18353353127213520426noreply@blogger.comtag:blogger.com,1999:blog-3805828989776528313.post-23252552817369749012010-07-10T19:18:31.398-07:002010-07-10T19:18:31.398-07:00I tried this once earlier this year, but found I h...I tried this once earlier this year, but found I had put too much salt. I like your comments about determining the amount of salt to use. :DAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3805828989776528313.post-81763777475094988092010-07-10T08:59:30.422-07:002010-07-10T08:59:30.422-07:00I think your right. Grandma's pickles were alw...I think your right. Grandma's pickles were always crunchy!Kimhttps://www.blogger.com/profile/05741321309330513890noreply@blogger.comtag:blogger.com,1999:blog-3805828989776528313.post-33907048604593853502010-07-09T19:25:09.484-07:002010-07-09T19:25:09.484-07:00Can't wait to try this again this year. Last y...Can't wait to try this again this year. Last year all we had left at our CSA was Chinese cabbage, which works, but I think a regular head of cabbage will hold up better. <br />Tomorrow I am trying my hand at lacto-fermented pickles, which, coincidentally, also calls for a grape leaf like your grandma's. The grape leaves help keep the pickles crunchy. Or so I've been told.Farmgirl Cynhttps://www.blogger.com/profile/06596602094024708943noreply@blogger.com