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imp · March 29, 2018

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?

March 29, 2018	#804
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	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?