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My sauerkraut brine evaporated completely and I had to fix it
Left a crock in the basement for three days. Came back to find the cabbage above the liquid line, starting to get that weird pink color. Took me over an hour to figure out the right salt ratio for a fresh brine to top it off without ruining the batch. Had to dissolve the salt in boiled, cooled water and weigh everything. Anyone else had a ferment go dry on them?
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