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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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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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