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Quick sauerkraut questions

16 years ago

The mold that is suposed to form on top of the brine, is that different from the groups of bubbles that forming?

Also, the room I have my crock in, it's running anywhere between 65 - 70 degrees. I figure it should take 4 weeks? The cabbage was bought at a grocery store and I set it up to ferment Friday night (3tbsp canning salt to 5 pounds cabbage) bought should be alright?..I hope.

Thanks for the replies..and Merry Christmas to everyone.

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