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Darcie
 Post subject: Re: Sour in, Lo-Carb Out
PostPosted: Fri Jun 28, 2013 8:08 pm 
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
JesBelle - Ruhlman's Charcuterie has sauerkraut (and also a brine for other veggies). I've made it before and it turned out okay. You'll need a cool place (55-60 degrees, not the fridge) to keep it for 2-3 weeks. We used to make a big vat of it. You'll never have to guess it if went bad. :)
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