Ross McKay wrote:
> 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?
I wondered about that too Ross. I've always just put the salt to the
kraut in waiting and let it go. Makes water on it's own, sort of like
old men do. <VBG>

It's gonna be 75F here today, eat your heart out Barb.