On Sunday, November 24, 2019 at 2:50:52 PM UTC-5, wrote:
> On Sun, 24 Nov 2019 09:29:46 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Sunday, November 24, 2019 at 10:38:04 AM UTC-5, wrote:
> >> I am curious if anyone has any experience making sauerkraut, because
> >> I am interested in making some. I would appreciate any advise and any
> >> suggestions for making and pickling it. Or just making pickled
> >> cabbage.
> >> --
> >>
> >>
> >> "There are idiots among us, and they all believe in a god"
> >> ~Toidi Uoy
> >
> >For your first experiment, it might be prudent to make a small batch
> >of mason jar sauerkraut:
> >
> ><https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124>
> >
> >Cindy Hamilton
>
> Yes yes I fully agree and I did do that. Although I kinda added too
> much salt. I may have added approx 10x more salt than the recipe
> called for. I thought it was for every 100 grams of cabbage add 10
> grams of salt, but it was for every pound of cabbage add 10 grams of
> salt my cabbage was a bit over 2 lbs and I added about 70 grams of
> salt
>
> Oh well it may be the death of me but hey what can ya do?
>
> Also I am trying to speed up the fermentation process through use of
> my airfryer. It takes 2 weeks to pickle cukes and I can do it in 2
> days through use of the airfryer. I will try that with the kraut. I
> have a jar of it in the airfryer now.

Fermentation is different. You may have killed the bacteria with too
much salt. Too much heat might kill them, too.

Cindy Hamilton