Opinicus wrote:
>Sqwertz wrote:
>
>> I looked up a recipe by Alton
>>> Brown and I find the cabbage/salt mixture should stand for about 4
>>> weeks. Is this long steeping necessary
>It's not "steeping" but rather "fermenting". Saurkraut is fermented
>cabbage and the fermenting is what makes it different from pickled
>cabbage..

Fermented is also pickeled, only in a brine solution as averse to a
vinegar solution.... with fermentation the process creates it's own
acid. If vinegar is added to the brine solution it will not properly
ferment.