Quote:
Originally Posted by imp
I have no idea about fermenting, but could you take some of your too salty red cabbage and add it into a new batch to help "jump start" fermentation? Sort of like putting some old rye bread in the new rye bread dough?
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It is possible, to speed up the process, but not recommended or necessary. There is plenty of natural yeast in the air and on the veggies, so they jump start themselves pretty quickly.