Jan wrote:
Ursula, I did not see bubbles in my kraut.
Jan: the bubbles are very small if you look closely on the scum you
will see them. Here is the way I do my kraut:
-1 large cabbage cut in chunks
-put cabbage in the mixer with water, give a twirl to shred cabbage
-repeat process until you finish with the cabbage
-put this mixture in a large glass jar
-shred half of a peeled pineapple in the mixer and add to the jar
-add water to fill jar to the top
-add 2 tbls. of sea salt and stir.
I have used a cloth covering or a lid. It does not seem to make a difference in the brewing. I stir the mixture twice a day every day.
I taste it to taste the sourness. I have found out that it is ready to drink on the 6th to 7th day. The longer you keep it out, the more sour it gets. this make a large batch of juice which is fine for me because my husband and I drink it every day. I hope this help. Ursula
