New answers tagged cabbage
Unfortunatly, the amount of salt you used will not allow the fermentation process to occur. It will preserve the cabbage and is perfectly safe to eat, but it will not be fermented, therefor not saurkraut. I would advise just tossing it and making some more. After it has fermented it will be tasty, and if you want you can rinse some salt off then but it ...
Top 50 recent answers are included