suggestions for sauerkraut crocks?

[Stina]

After eating incredibly delicious sauerkraut made from a proper crock where the lid is tightened down every day, I'm considering investing in one. The person who prepared it isn't around to ask the name brand. Is anyone familiar with this type of crock? I know they cost hundreds of dollars and I also heard the key is to get one that seals and you have to crank it every day.

[Veganforlife]

I really like this. Check this out:
http://store.therawdiet.com/pisaandkimch.html

[Ginger]

I am curious about this too, I could live off sauerkraut or even just the juice! I would love to make my own!

[Ginger]

Oh WOW!! I have to have that thing!!! Thanks! :D

[Veganforlife]

You'll see Carmella's and my posts there! It works wonderfully! I absolutely love it!

[Maria]

Cool site, Veganforlife! Thanks.

I read the instructions on how to use the Saurkraut jar and they said to leave it out in room temperature for 4 days at 60-70 degrees. We're hitting the 80s already in Florida. Any suggestions on how to ferment at different temps?

I love saurkraut and Kim-Chi, too. :)

Maria

[Stina]

Is it made out of glass or plastic?

[Veganforlife]

It is glass.

[Veganforlife]

Cool site, Veganforlife! Thanks.

I read the instructions on how to use the Saurkraut jar and they said to leave it out in room temperature for 4 days at 60-70 degrees. We're hitting the 80s already in Florida. Any suggestions on how to ferment at different temps?

I love saurkraut and Kim-Chi, too. :)

Maria

I would suggest e-mailing Mike (tell him I sent 'ya) and he will promptly answer that question for you.

mike@therawdiet.com

[Mike]

> the instructions said to leave it out in room temperature for 4 days at 60-70 degrees.

Hi Maria,

The temperature is not that important. If it is warm out it will finish culturing quicker. For example, if it is cold out, below 60 degrees F., it may take 7 to 10 days to culture. If it is hot out, over 80 degrees F., it may take 1 to 3 days until it is ready.

Please let me know if I can answer any questions. Take care,

Mike Snyder

[Veganforlife]

Well, there 'ya go! Thanks Mike!!!

[Maria]

Thank you Mike and Veganforlife!

I think I'll go and order me one of 'em jars now. :)

Maria

[Veganforlife]

You won't be dissapointed! It is THE best 'kraut I have ever eaten. And I'm German (last name Brandt???), so I oughta know! Good stuff!

[Stina]

Could I let it sit in those jars extra long to get it tasting extra good? Or is that overkill?

[Carmella]

Yum... Sauerkraut!

Yep! That kraut maker is just awesome. Plus you get to watch it change through the glass from day to day. It's just soooooooo cool!

Hey Mike or VFL,

Got a question for you experts.

I had to toss the entire batch I last made (bummer) as the kraut was all soft and had a weird smell. Not at all like the previous one which was beyond delicious.

I'm pretty sure it had to do with me using less salt than before. Also, as a LOT of juice flows out during the fermentation process, the cabbage was no longer covered with brine at some point (which probably accounts for the spoilage).

So here's my question: do you just keep opening up the jar and refilling it up with salt water every day?

Thanks!

[Cinnamon]

Well, this will just have to be next thing I buy for my raw kitchen! This month was the Soyquick Nut Milk Maker so April will be this kraut maker!

Thank you for posting and for the recommendations!

[Mike]

Hi Carmella,

> the cabbage was no longer covered with brine at some point

I add in more salt water to keep the cabbage covered in brine.

This is from an article about sauerkraut on Dr. Weil's website:

"The salt draws water from the cabbage. Because Dr. Weil uses only garden-fresh cabbage, a brine usually forms in a few hours. But if, after 24 hours, enough brine has not formed to cover the cabbage, which can happen with older, drier vegetables, "you can just add salted water," at a concentration of roughly one teaspoon of salt per cup."

Mike

[Cinnamon]

I just ordered it! I am very excited to get it and start in making kraut.

Thanks Mike!

[Eilene]

I just recieved mine in the mail yesterday. I can't wait to try it...but I just made some (in a concoction I put together...which came out great) that was done 3 days ago, so I have to eat that first. I made it with 2 medium cabbage & 6 carrots to give it some color. I just LOVE sauerkraut!!!

[RowanC]

I have the Harsch Stoneware Crock and I LOVE IT for those of you wanting to make more than just a gallon of kraut. Here is a link:
http://www.wisementrading.com/foodpreserving/harsch_crocks.htm

[Maria]

I got my saurkraut jar! Thanks, Mike. Now I have to go get some cabbage.
One question: How do you know when the kraut is ready to eat? If it takes less time for it ferment here in FL should I follow a time schedule and just assume that it's ready, or is it okay to open the jar and check?

Stupid question maybe, but I'm a novice at this....

THANKS! :)

Maria

[Maria]

I'm into the saurkraut fermenting ONE day now. :) The whole house smells like cabbage... There's lots of brine in the bowl holding the gallon jar. Is that good?

Wal-Mart had organic cabbage and I cleaned them out completely! :D

So, how do I know when the kraut is ready?

Maria

[puffysmom]

Walmart has a huge clear glass jar with a lid. I used that for making sauerkraut. The only problem was I could not get a lid in to cover the kraut so i put a plastic bag filled with water on top. U have to kind of hollow out the middle of the kraut so that it lays right. Then i put a quart jar filled with water on top and covered the whole thing with a cloth. It took about 2 weeks until i could put it away. I prob could have let it ferment longer but I do like it. One problem I had was I used to thick of a blade to cut up the cabbage. Next time I will use a mandolin that i have. The one disc i need for my food processer is the blade that cuts cabbage and such thinner. I might get that sauerkraut jar one day but i have spent so much money buying everything I need that I will use this jar I have for now. It works and that is all that counts........for now.

Maria...lots of brine is good. U can tell the kraut is ready by the color and u can taste it. It will not taste like the canned kraut u r used to but once u eat it and get used to the flavor u will not want that processed kraut u buy.
I wish i could explain what it looks like. Kind of translucent.

[carolg]

I made tons of kraut last year in glass jars and also tried it in crock. Each batch was fabulous. I didn't use priobiotics either. Mike's tool sound great, but as option it can be made without them too. I must say mine is still lasting months later in refrigerator.
carolg

[Maria]

Thank you, Puffysmom! When I think it's ready, is it okay to taste it and if it doesn't seem right, go back to fermenting more? Supposedly air should not touch the batch while it's fermenting, right?

I'm now on day 3 and the house still smells like cabbage, but not as much. (Thank God.) My very first saurkraut batch. I'm excited. :)

Maria

[Carmella]

Hey Maria,

I have Mike's jar as well. Isn't it awesome?

Yes, lots of juice is fine, just make sure that there is still enough brine in the jar so that the kraut is all covered up. If not, just add some salt water (about 1 tsp to the cup). (I pull on the little tube thingy and pour the water in there until it overflows...)

I wasn't sure either how to tell when the kraut would be ready as it had been years since I tasted any. Someone (Mike?) told me it's ready when there are no more bubbles coming up.

You can open up the jar during the process (to taste or add more liquid). As long as the kraut is covered under the brine and you screw the top back on, you're good.

Let us know how it turns out! I'll be making sauerkraut sometimes this week too! Yay!

BTW, what did you make it with? Only green cabbage? Carolg vouches for garlic so I'll put some in my next batch.

[puffysmom]

How would other veggies work? Anyone know? Just curious if one could do the same with carrots, cauliflower, broccoli. I wonder if they would go bad instead.
I tried my kraut. It is fermented so will not hurt u even if it is not done. I eat some almost daily now that it is in the frig.
Want to make another batch but have to eat this first and I am the only one eating it so will be a while. I dont like to do so much sodium so use it for a treat instead of gobbling it all down at one sitting.

[Veganforlife]

Check out the website:

http://store.therawdiet.com/pisaandkimch.html

This was taken right off of there:

Basic recipe calls for just cabbage, pure water and 3 Tbls. of celtic sea salt.

You may add any other vegetables, herbs, peppers, sea vegetables, or spices that you choose.

[carolg]

Carmella,
Absolutely right. I love garlic making with the kraut, but use an easy hand on the garlic slicing--a little goes a long way. You won't believe it but the kraut is still great and in the refrigerator months later. A flashback in action--right now--reminds me of the Sunday family feast at the Jewish Kosher deli when I would have my "HOTdogs" on bun, with kraut and yellow mustard (French's). It taste just like those kraut days.

carolg

[Maria]

Thank you Carmella!!

My kraut is ready. I didn't see any bubbles move through the air lock thingie. They just hung there the whole time. I figured when the smell was gone, and there was no more brine coming out, it was ready.
I didn't "dare" to open it up during the process, but I probably should've put in more water as the top part was very dry. It tastes rather bitter, but not spoiled. Any suggestions on the bitterness?

I used green cabbage and red in layers, sprinkled with some shredded carrots. My kitchen looked like a shredding madhouse after I was done shredding everything with my f.p.
Thanks!

Maria
PS. Carmella, I love your blogspot and I'm about to try some of the recipes there.

[Carmella]

Hey Maria,

I was just wondering about how your sauerkraut turned out (see post about my barley crusts).

Not sure what would cause the bitterness. Is it the whole thing or just the top? I'm still very much at the learning stage so wouldn't want to talk through my hat. Perhaps more experienced kraut-makers could pitch in...

Vegaaaaaaaaaan For Liiiiiiiiiiiiiiife!!! Where are you?

"My kitchen looked like a shredding madhouse after I was done shredding everything with my f.p. "

He he, I can totally relate to that! lol

The good thing is that your efforts are well rewarded. Our last batch (the one that DID work out! lol) turned out just wonderful and lasted us 2 months.

[Maria]

Carmella, thanks!

I had a plate of saurkraut for dinner last night. It was pretty dry and still somewhat bitter, but I put some herbs and a tiny bit of Bragg's over it, and it was quite good. I ate it with loads of sliced cucumber (--my fave veggie!)

Should there still be brine in the jar with the kraut? It's completely dry.

I'm going to try my hand at kim-chi next. One of my alltime fave raw dishes is the Rejuvinate brand kim-chi. I could eat a whole jar at one sitting, but at $ 10 a pop...

You guys on this board are a fountain of great information!! I appreciate you.

Maria

[Veganforlife]

Sorry, I've been on holiday for the past few days...

Dry huh? Did it have a brine when you packed the jar? If my cabbage is not the greatest (i.e. a little older) and isn't producing it's own juice as I'm packing, I make sure that I add water to it as I'm packing the jar.

Maybe Mike will pop in and see this post.

You can always e-mail him. He's great about answering any and all questions regarding 'kraut.

I'm thinking he's the 'kraut Nazi, like on Seinfeld - the soup Nazi????

Yo Mike!!!???

[Carmella]

Maria,

Regarding your dry kraut, I've had a similar thing happen to me too. So much brine poured out during the fermentation process that the kraut was no longer covered. When I asked Mike about it, here's what he replied:


Hi Carmella,

> the cabbage was no longer covered with brine at some point

I add in more salt water to keep the cabbage covered in brine.

This is from an article about sauerkraut on Dr. Weil's website:

"The salt draws water from the cabbage. Because Dr. Weil uses only garden-fresh cabbage, a brine usually forms in a few hours. But if, after 24 hours, enough brine has not formed to cover the cabbage, which can happen with older, drier vegetables, "you can just add salted water," at a concentration of roughly one teaspoon of salt per cup."

Mike

So what I've been doing is checking on the kraut as I go and adding salt water as necessary.

I realize it's a little late for this batch, but hey, I'm sure there will be many more to come...

[Maria]

Hi Carmella and Veganforlife, thank you!

As I pressed down the cabbage there was brine forming, and I think the cabbage was pretty fresh. At least it seemed that way. Brine started coming out of the jar after 3-4 hours. In the end, I think there was about 2 cups of brine in the bowl underneath.
I should've put some salt water in as the brine came out maybe. Oh well, the best teacher is experience. :)

I did email Mike, but maybe he's been out of town.

Maria

[tvillemom]

Ok...so I haven't tried making kraut yet, nor have I even eaten raw kraut or any kraut since I was young. I really want to get up the nerve.
So, Maria, was there brine in the beginning? Are you saying that it dried out while it was "processing"? If it does that, are you supposed to add brine during the process, or does that ruin the kraut? Just learning all I can before I begin. I guess I just need to get a maker and give it a try for myself. With the maker...does it grow mold, or does the "maker" prevent this from happening? I guess I'm afraid of eating mold.:p I'll consider buying a maker this week.
Wendi

[Veganforlife]

Wendi - go to the website. A lot of info is there...http://www.therawdiet.com/kraut.html
From my experience - I've added water (later turns to brine) to mine if it doesn't produce enough in the beginning.

[Mike]

Hi Maria,

Thank you for writing. I am not sure on the exact cause of the bitterness and I can give you some general tips.

I usually don't like cabbage by itself. I add other ingredients to make it a gourmet veggie kraut.

You can try balancing the five tastes of sweet, salty, bitter, spicy, and sour. You may want to use different herbs, seasonings, vegetables, and peppers to balance the taste.

I always add probiotic powder to the kraut. It helps bring out a sweet taste.

There are some vegetables that are higher in the sweet taste such as beets and carrots. There is also a sweet miso.

Adding in some young coconut water might work although I haven't tried this yet. A little lemon juice could help. These sweet foods might take away the bitterness.

Some spicy foods may help balance out the bitter taste such as ginger, garlic, and cayenne in small amounts.

The recipe in Nomi Shannon's book "Raw Gourmet" calls for slicing up an apple into thin slices. You put in a layer of kraut, then top with a layer of apple slices, then another layer of kraut, and keep alternating until the jar is full. The apple gives some extra sugar for the probiotics to feed on and it adds a sweet taste.

On another note, you may want to add some caraway seeds. It is a traditional ingredient in cabbage dishes because it helps minimize gas.

From another website: "The flavor of caraway not only blends well with cabbage, its seeds also counteract cabbage's gas-forming tendencies."

I hope this helps!

Talk soon,

Mike

[Maria]

Thank you all for your suggestions!

Mike,

I'll save your post for my next batch. I'll have to eat lots of kraut before I can find a large enough container to store the rest so that I can use the gallon jar again. :) Did eat another plate last night. I thought I would be gassy after all the kraut-binging, but no, I was fine.

Twillemom,
Yes, the brine came out as the kraut processed. I should've added more water, but I thought there was brine left.
I did not see any mold. I know in Cousens' book there was a mention of mold appearing on the top but all you have to do is scrape it off, and the rest is fresh underneath. It depends on the method you use.
I'm going to go and check out the thread mentioned by Veganforlife, and maybe I learn some more.

Maria, on a quest for the perfect kraut or kim-chi! Yay!!

[Stina]

Hey, I'm curious about people mentioning using probiotic powder in their sauerkraut. I used to take the time to strain yogurt for the whey according to Sally Fallon's recipes and was hoping to find an easier method or some kind of short cut. thanks for any feedback

[Mike]

Hi Stina,

I learned about using probiotic supplements to culture foods from Victoras Kulvinskas. Here is an article he wrote about it:

http://www.therawdiet.com/vikraut.html

.

[Stina]

So, my first batch is.....rotting! I suspect I used way too much salt. At a local thrift store I found crocks minus the electric pots that used to contain them. When I was done processing the cabbage, I put it in the pot, covered it with saran wrap, and then put the lid on it. Do you think that will work? Is the idea to just get it airtight?

It was harder than I thought just to shred cabbage! How do you guys do it? Do you use an upright shredder? I tried using my Cuisinart but could only cram so much through the chute. Any feedback? I already told myself to chalk up my first few attempts to experimentation. Love, Stina

And if I buy probiotics, how much do you use per head of cabbage?
thanks

[Stina]

Oh, unfortunately, the second batch went bad too:mad: I followed the directions to a T and don't know what went wrong. It tastes like..... rubbing alcohol, I guess. Any ideas?

I'm really determined to get the hang of this. I think I will buy that kraut maker VeganforLife recommended, hoping it's more foolproof. Any feedback would be appreciated. How hard can "rotting" food be?:rolleyes:

[luckitri]

OK I want my gut to have all this benefit and I want to do this but I think being in the AZ heat is a problem. I have looked around a bit and they say the temp must be below 75 which means I would have to find room for it in the fridge and wait 6 weeks.

Does anybody know if I have any other alternatives?

Stina, some of the other sites I visited said not to use aluminum utensils in preparation, and 1 lady said that she puts boiling water on her crock and every utensil that comes in touch with her kraut.

[cherries]

I read in the book "Cleansing or Surgery"
http://www.embassyofheaven.com/catalog/cleanse.htm
about how to make sauerkraut without a press.

I no longer have the book but the recipe went like:
Use very clean canning jars (I used clean, old jelly and peanut butter jars)
Cut up the cabbage and stuff the jars to 1" of the top.
Put a spoon of salt on the top of the cabbage.
Wipe the tops of the jars off so you get a good seal.
Fill the jars up to 1" from the top with very warm water.
Put the lids on and store.

The warm water will then cool and create a seal (I think) or is it that the warm water starts the fermentation process. I've made it like this with good results most of the time. I think the bad result were because I opened the jars to check on the progress before it was done and contaminated the jars.

[Stina]

So, after all of this time I finally bought two of these special jars that VeganforLife recommended. I've had too many bad batches of kraut over the years, despite carefully following instructions. And I really crave kraut but the quality stuff from the health food store is too expensive.

I've moved to Portland now and Mike actually lives quite close to me. He is very nice and helpful. Last night I made up my first batch of kraut. Well, actually is turned into kim-chee! Please put a little prayer out for this experimentation. I'll be thrilled to master making kraut.

It looks like I'll need to do a little maintenance while it ferments in terms of making sure the cabbage stays covered in salt water and possibly opening up the lid and packing down the cabbage to force out air bubbles.

I was amazed at the huge amount of cabbage it took to fill up a one gallon jar!

I'll give you all an honest evaluation of what I think of the jar and whether it's worth spending the money on. I'll report back!

[DebB]

I bought my jar from Mike also and haven't had one spoiled batch yet! I haven't made many - maybe 4 or 5, but they've all been great.

I like adding one small head of purple cabbage, then the kraut is a beautiful purply-pink.

I've ordered Body Ecology because I'd like to learn more about fermenting veggies. *Ü*

[Mindy Sue]

Too cool! Thank you for posting this. I just placed an order. :p

[Basenjimamma]

Very cool..I am tempted to get one too..but I don't know where to put it in my kitchen..it is crowded in there. I love a good kraut..Us swedes can live on fermented veggies alone..so good.

[DebB]

Very cool..I am tempted to get one too..but I don't know where to put it in my kitchen..it is crowded in there. I love a good kraut..Us swedes can live on fermented veggies alone..so good.

Oh dear ~ Most of my gadgets do not reside in my kitchen, which is small. I store them in several different rooms plus the basement - ha!

I ferment in the basement as well. *Ü*

[Stina]

I am very pleased to report that my last batch of sauerkraut was amazing! It's exactly what I've been craving. It only took four days to ferment. I couldn't believe how many heads of cabbage it took to make a gallon of kraut. many! It wasn't a very creative recipe, just purple and green cabbage and some carrots I had on hand. I first I thought, oh, great, a year's worth of kraut but I'm really digging through it. My new favorite lunch is simply a romaine leaf with avocado and kraut wrapped up like a burrito, it's delicious. I got up from my meal and packed it with more kraut.


Hey, Mike, I got one question. The bottom 4/5s of the jar is one color but the top part is changing a different color. Do I need to keep throwing away the top layer? Do you know what's going on with that/ have you experienced that? Is it oxidizing or something? I gotta admit I was a little concerned with food poisoning, but it's digesting beautifully.

Troubleshooting for y'all; make sure you really pack down the cabbage like the directions say to do. If there are too many air bubbles, it can lead to contamination. Remember! If it's not delicious, it's not good! trust your tastebuds.

So, thumbs-up on this product, especially if you're like me and apparently not enough German in my heritage to have a genetic flair for making kraut!

[DebB]

Stina - Are you storing your sauerkraut in the fridge? I've had a "loss of color" (I don't know how else to desribe it) happen on the top layer stored covered in the fridge, I just stir it in and eat it. *Ü*

[levamssg]

I have a gartopf (harsch) small crock.
http://www.cookingtoys.com/miracle-harsch-gartopf-fermenting-5-liter-crock-pot.htm

It works fabulous. I usually do red cabbage, and only ferment it for 5-7 days, cause I like mine a bit crunchy. The directions say 4 to 6 weeks ... but I don't leave it in that long.

Well, I take that back. I did one batch that long because I put it in the basement and forgot about it for about a month. It was darn good when I finally remembered it was there!

I like this crock because it has the 2-part heavy stone to put on top of the cabbage for weight, and the water canal to block air entry, and it is easy to clean. The only drawback is that it is pretty heavy, even when empty.

[living peacefully]

I received my krautmaker from Mike last Friday. I started my first batch of kraut (organic green & red cabbage) on Saturday. Yesterday, I popped the top and it is delicious! Very simple process. New batch will include some jalapenos and garlic!:D

[Stina]

I traded away my big jars and I'm ordering Mikes half gallon jar. It's all I got room for with my new living situation. I have very limited fridge space too. The smaller jar is perfect for my needs, also I can try more recipes if I do smaller batches.

Also, if some one wants to get into this extensively, the book Wild Fermentation by Sandor Katz is just great. There are also on line support groups to teach people to ferment. Last I knew Katz was active with a yahoo group.

Delise, hope you find this!

[DebB]

My husband informed me that we need to make another batch as he just brought up the last quart of our mixed veggie kraut. I think I know what we'll be doing soon! *Ü*

[Stina]

My husband informed me that we need to make another batch as he just brought up the last quart of our mixed veggie kraut. I think I know what we'll be doing soon! *Ü*

Yeah we are in the same neck of the woods, huh. I'm in Portland. I really seem to crave fermented foods in the winter time.

[Dragontraveler]

How is the smell using the kraut maker? I live in a motorhome so can't put it in a garage and I have been told it is very smelly to make. Does your jar solve the smell problem?

[Stina]

How is the smell using the kraut maker? I live in a motorhome so can't put it in a garage and I have been told it is very smelly to make. Does your jar solve the smell problem?

It doesn't bother me at all.

[DebB]

How is the smell using the kraut maker? I live in a motorhome so can't put it in a garage and I have been told it is very smelly to make. Does your jar solve the smell problem?

That's a good question and even though I use the pickler jar, I don't know because it's in the basement, so I'm not around it. But when I do go to the b'ment, I haven't noticed a smell.

One thing to keep in mind though is the room temperature, it can't be too hot or too cold. I remember watching a YT video by the Giannis who also live in a motor home and they mentioned they cannot make sauerkraut in their m'home because it gets too hot in theirs. I just wanted to toss that in FWIW. *Ü*

[fastfreedom]

I've always had good batches using just a regular quart jar with lid.

I've made batches using a little salt and some of my homemade kombucha. Works pretty good.

Just recently I have begin to make fermented veggies using only salt. Seems to be working. They were jalapenos, serranos, and yellow peppers. I had to go hide em in the basement otherwise I would of just ate em up. I wanna let em ferment for a month or more and give em a taste. I dunno if they'll last that long though.:p

I have one head of purple cabbage left that I was gonna make kraut with... But I found a spicy curry cabbage recipe, and it is so good.....mmmmmm :D I think the kraut is gonna have to wait till I get more cabbage.:p

[Stina]

I have not had success with using quart jars. How do you protect it from air? Mine rotted instead of fermenting.

[fastfreedom]

With the saurkraut and kimchi.... I just use a wooden spoon and push the mixture down as hard as I can once it's in the jars. Then I will add a little water, "I have well water, I don't know what chlorine would do", to make sure the kraut or kimchi is covered. But I still leave about an inch air gap. Also after I push everything down I will tap the bottom of the jar on the countertop to try to get more air bubbles out of the mix.

Typically there's kraut at the top and it's in contact with air a little bit. But it's never gone bad on me like that. Perhaps it's kombucha that gets the ferment going quickly.?

With pickles I've just added water to top off the jar and keep everything covered. I think it's the same though, they still float a little and has just a small bit touching the air surface. I always leave about an inch air gap. Here's a tip to keep your pickles crunchy. Add horseradish leaves. I did have one batch go mushy on me, but I think it's cus I didn't add enough horseradish leaves. You can also use grape leaves, and I think oak leaves. Not sure about the oak leaves, but I do recall the horseradish and grape leaves.

With my kraut and kimchi I mix all the ingredients in a large bowl, then I squeeze everything in my hands for about five minutes maybe. I do this to release as much juice as possible.

Following the recipes in Nourishing Traditions I either try to have 2TBS of salt or if I add less salt then I'll add 4TBS of kombucha for each quart jar. The 2TBS of salt was too salty for me so that's why I began using kombucha. I should also note that in NT that ya use whey if you use less salt. But I wanted something that I had on hand and also something that wasn't an animal product. That's why I tried it with kombucha.

With my most current batch of peppers I've made, I used only salt. It was a solution of 6TBS sea salt to 8 cups water. Then I filled my quart jars with the peppers and covered with the salt solution. The peppers of course floated so I tried my best to push em down so they would be under the liquid. But I couldn't keep em all under liquid. They began to ferment quickly. And the first jar I've already eaten and the peppers were still crunchy. I'm trying to let the other jars sit for a while to see how they turn out.

[Stina]

Thank you very much for your thoughtful reply freedom!