Happy Days happy to have you critique my kraut processYeah, great to hear from you.
Will check out the video a bit later on
Pretty good explanationHappy Days happy to have you critique my kraut process.
someone said it's bogun kraut I'm happy with that lol.
as you my see my Mum has been asking about the kraut making so I did this to hopefully explain the process...
You can try using a little more salt.I really like making naturally fermented deli-style pickles. It's hard in Texas, though. You really need temp control. If left out, the temps will be a little high and the pickles turn out mushy. I did a small batch one summer when we were at one place for several weeks in the PNW and they turned out much better than here at home.
cheers yup first time using the old liquid.Pretty good explanation
Very close to what I do, except I don't use any of the old batch.
Plus I hardly ever have to use extra brine. But it's a good precaution![]()
yeah I've not had great success with cucumbers as Zambi said more salt 3% I did this last batch and yup mushI really like making naturally fermented deli-style pickles. It's hard in Texas, though. You really need temp control. If left out, the temps will be a little high and the pickles turn out mushy. I did a small batch one summer when we were at one place for several weeks in the PNW and they turned out much better than here at home.