Date:   11/21/2010 11:11:34 PM ( 14 y ago)
Hits:   1,430
URL:   https://www.curezone.org/forums/fm.asp?i=1728083

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.

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