The two emails below are very interesting to me. Nelson,
could you offer comments or knowledge about the two methods described
below?
Thanks,
Carolyn K.
"Melanie King" wrote:
> When you make the kraut in a jar using devices similar to the Perfect Pickler, how does it work? What causes it to ferment faster than the traditional methods? What is so special about that little plastic vent thing in the lid of the jar? What if you just left a hole in the lid or maybe inserted a straw?
On Aug 15, 2007, Deborah Gammack wrote:
I purchased screw lids in two different sizes to fit my widemouth
and regular canning jars. I filled the widemouth quart jar to the
bottom of the neck with the cabbage/salt mix (no probiotics), inverted
the lid that would fit a regular jar, filled it with water and screwed
on the widemouth lid. I had no vent. I set it in a tub on top of my
refrigerator. Just a small amount of liquid oozed from the jar over the 5 days. My kraut was/is great!
