Make SauerkrautI tried to leave a comment on your site… but no luck, so here it is:
I’m quite impressed by what you have created. That’s what is so great about fermentation. Flexible and adaptable to each of our needs. I’m playing around with a more “relish” like consistency myself. I would hesitate however to add so much brine. I find it dilutes the flavors. I would still try to stick to a 2% salt and have the mixture create its own brine. I will be anxious to hear how the flavors develop.
Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist