Re: Cultured and fermented vegetables and homemade Sauerkraut Re: Yes, we DID...

Thanks Water. I imagine this way of making the kraut is probably easier than the way I made it in the eighties. I didn't use whey. I just used cabbage and salt and put it in layers in a churn. Then I placed a large rock on top, well not too large b/c it has to go through the opening. Does the whey make it easier? I seem to remember that we had it fermenting for about two weeks. We also went by the moon times. I'm all for easier if that's what the whey does.

NB