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RE: Fermenting Adventures: First Batch of Saurkraut
It's a small amount of salt, the purpose is to keep the solution from getting contaminated before it ferments. All the recipes I found on it used salt, just a few tablespoons, one at the least.
Thanks for the update. I suppose that salt would keep it from getting contaminated. And with all the water contained in the cabbage it would probably not affect the fermentation. Have a nice day
It seems to be fermenting nicely, I'll know for sure though in a few days!