Quote:
Originally Posted by Rajun Gardener
Look how pretty, all glossy and unmarked. when's the decorations coming?
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Hard to get paint to stick on them.
As for the non salty kraut you can use a culture. less salt and by all means let the stuff ferment for months.
That is how you get real tart kraut salt or no salt.
It isn't something for the impatient.
I have one quart going in the refrigerator that is over a year old.
It is what I will eat tomorrow.