Sauerkraut not fermenting
Your answer is interesting. 3T is about 1.3 oz, which is 1/12 lb. The 3T
figure came from 3 different sources.
"Bob" > wrote in message
...
> RichK wrote:
> > I am trying to make sauerkraut for the first time, and all the recipes I
> > have seen talk about skimming the scum every day. It has been sitting
for 2
> > weeks. After several days, I had a little scum, but nothing after that.
> > Does this mean I have too much salt? I used 3T Kosher salt per 5 lbs of
> > cabbage. I needed more brine to cover the cabbage and used 1.5T per
quart
> > of water. I don't think I screwed up the measurment, but it's always
> > possible. I just expected more activity.
> >
>
> You didn't use nearly enough salt. Five pounds of cabbage should have
> about 1/10 pound of salt. I'm not sure what to expect at the ratio you
used.
>
> Best regards,
> Bob
>
>
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