Some cosmetic changes in preparation for larger site changes in the works.

Cindy (cyalexa)

thanks for your reply

Veteran Member
871 posts
Joined: Jan 13, 2012


Posted to Thread #23601 at 12:42 am on Jan 7, 2013

I'm glad to hear that it will become less salty as it continues to ferment.

I started it 8 days ago. I am weighing it down so that all the cabbage is under brine. At last check I had minimal scum, just some bubbles.

Good to know that it will freeze. I am using the crock out of my original, about 30-year-old Rival Crock Pot so I won't have a huge quantity but probably more than we will eat at one meal.

Before I make another batch, I'll check out the Claussen and Boar's Head brand.

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