View Single Post
  #2   ^
Old Sun, Jul-25-21, 20:45
Verbena Verbena is offline
Senior Member
Posts: 1,056
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
Default

I make Sauerkraut maybe a couple of times a year, when I am reminded that I like it :-) (I sometimes forget, as I detested it when I was younger). I do it in quart jars, as DH isn’t too keen. No special lids or anything, though I do use a weight to keep the cabbage below the liquid. I’ve done some other veggie ferments as well, as well as many dairy ferments - yogurt, kefir, buttermilk.
A resource I like is Sandor Katz’s “Wild Fermentation”, not because it says anything particularly new about fermenting, but because it shows that fermentation is a natural occurrence, and nothing to be scared of. That one can encourage the process without having to follow a lot of rules (unlike canning), and be fairly sure of a good result.
Reply With Quote