Date:   10/11/2005 6:20:43 PM ( 20 y ago)
Hits:   2,100
URL:   https://www.curezone.org/forums/fm.asp?i=660950

I made the saurkraut with whey and salt, it was not too salty. I also did the beets, the carrots and naturally fermented pickles. By the time I got to the pickles I had run out of whey. So I added the extra salt instead, according to the NT recipe. OOOHHH! were they salty. I think its a ruined batch. I dumped the salt brine out of one jar and added vinagar. It was a little better, but still salty. The other jars in my downstairs frig are probably much more salty sitting in it so long. Next time I will know better. Use the whey and less salt.
 

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