so, enough time has passed and I’ve tried it again. This time, fastidiously clean and VERY careful. Also, fresh cabbage was the key I think. I have not had success the last two times I made sauerkraut, but I did the first time. I am determined to do it again! But I have been gun shy, so it’s taken me a while. Also, brewing up some cabbage juice tonic an beet kvass! Should be interesting!
I am sure I will find that, like most recipes in the “golden book”, proportions are wrong, timing is wrong, but once you nail it— MMMM! Outstanding!
I will let you know in a few days! Right now they are still “curing” on the countertop, undisturbed, unopened.
OH! PS, the Mayo is fantastic!!! a winner!
