Date:   5/17/2014 7:21:42 PM ( 11 y ago)
Hits:   469
URL:   https://www.curezone.org/forums/fm.asp?i=2174490

I am sure many of you have made fermented foods so will be able to answer this.

I made sauerkraut with organic cabbage and Himalayan salt and it was bubbling right along...then about 6 days in I added more salt and I think it has stopped fermenting.

Was that a wrong move? Or is it because I took the top off to taste a spoonful.

Obviously, this is my first time and I am clueless.

Thanks!!!
 

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