Rhoda,
I could use a bit of background to know what you are replying to. What did Josie say that prompted this response? I am concerned that my sauerkraut wasn't really done after the 5 days in my perfect pickler. I figure it's not hurting me, but am not convinced it is serving its intended purpose.
Melanie
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----- Original Message -----
From: Rhoda Mead
Hi Josie,
Fermenting is anaerobic. Requires NO oxygen. Easy to do by simply using a
small enough jar with a lid, fill to the brim with the mix and put the lid
on. Place it in a bowl, because the fermenting process produces gasses,and
liquid will come out. Drinkable, but not the sourkraut juice we need. It
tastes quite different than regular sourkraut juice. Works better in hot
weather. Rhoda
.
