Yep you can use the same instructions with no problems. Of course finished texture may vary depending on the vegetable or mix of vegetables and the time required for them to fully ferment may vary. Using the sauerkraut instructions, I have a crock of mixed vegetables - small onions, broccoli, cauliflower, a little cabbage, and even some peas tossed in working now. One suggestion if you plan to do lots of fermenting - buy the Joy of Pickling book. Lots of good fermented recipes. Dave

Original poster question was about fermentation, not about canning. I believe approved reciepies are required only for canning. If you ferment dills, cabbage, tomatoes, or anything else and plan to keep it in the fridge, there are no safety concerns really. Thanks Olga. I understand it was about fermentation and not canning, but yes there are guidelines for fermentation from USDA just as there are for canning. Many of the older methods once used in the US as well as many of the methods used throughout Europe, are no longer considered safe by USDA guidelines. Not only is a specific salt:food ratio considered critical but also the manner in which it is done and how long it is exposed to room temperatures. FDA then adds that the pH should be tested and confirmed below 4.6 and tested for pH stability. No oils of course and only limited amounts of low-acid additives as they not only affect the pH but the amount of salt required. There are also guidelines for how long it is safe for refrigerated storage. Many of these changes came about as a result of the studies on listeria growth in fermented foods done in the 1960's. Of course, given the types of fermentation most practiced in the US (pickles, sauerkraut, and yogurt) we have specific guidelines for those items but only general guides for other foods. And as with the canning guidelines, everyone has the choice whether to follow these guidelines or not. I hope that clarifies what I was trying say before. Dave Here is a link that might be useful: USDA Publications - Preparing Fermented Foods

Yes, I do both in early summer, when the kitchen stays cool. But I don't do as well in high summer, when I can't guarantee room temps below 72. It really does make a diff, especially with pickles, which actually warm up for a day or two as they ferment. With kraut, I've had the best luck with small batches, like one head of cabbage that ferments into a quart of kraut. In my experience, both are done in about 7 days. I've read Wild Fermentation several times, and The Sun magazine had a long interview with Katz last year. Anyway, I have found that increasing the salt level beyond your taste level (as the book suggests) more toward the salt level of sea water (to my taste) works best. In other words, the salt brine should taste saltier than you would ever consider eating, minimum 2 tablespoons per quart.

Thanks for checking back in Dave. I didn't use the gazed pot, I ended up using a glass "crock". I have made kraut before but it has been admittedly 4 years since my first (and last) batch. My last batch took me 23 days and I never had a smell with that one. I only started my kraut 7 days ago and it seems rather early to be having such a smell. I now can smell it as soon as I walk into the kitchen. When I packed it I really squished it down, used sea salt, added coriander seed, and added clean, whole cabbage leaves on top of the kraut and then topped that off with a ziplock bag of brine to weigh it down. I can't think of what I did wrong, I was so careful about keeping things clean and doing it right. The only difference this time is I used organic cabbage this time around. What are your thoughts, Dave? This post was edited by homemadecountrylife on Wed, Dec 24, 14 at 20:11