moldy sauerkraut (Re: Re: hypothetical situation!)

[Guest guest]

Are you sure you're using enough salt? Is the cabbage packed and

below the top of the brine? Are you keeping it in too warm a location?

-jennifer

On Feb 11, 2008, at 12:09 PM, webriter wrote:

>

> So, should I use my kefir to ferment my veggies? I've made

> sauerkraut before by just packing chopped cabbage with salt in a

> jar. I've tried this recently but it always comes out moldy, so

> would kefir be a better bet?

>