On Mon, 08 Dec 2008 17:01:31 -0600, Chemiker wrote:

>Now add your water and any remaining salt.

I just spotted this bit. You add water to sauerkraut? Every time I do
sauerkraut or kimchi, I find that (with maybe one exception) there is
enough juice in the cabbage so that only cabbage (and other veges), salt
and spices are needed. What are you doing to it that requires added
water?
--
Ross McKay, Toronto, NSW Australia
The planet is in a pickle, but fermenting will help save us