sauerkraut
I've learned a great deal from all of you--thank you. My problem: I am
making sauerkraut from the first time. The liquid level was not completely
covering all the cabbage and the section out of the liquid has a
tannish/brown color to it. If I remove the discolored cabbage and add some
salted water to cover the rest, can I salvage the batch without poisoning
myself?
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