Moose600
Assistant Cook
I followed this recipe:
5 heads cabbage
Salt
White vinegar
Jars and lids
1 pot boiling water
Cut cabbage and fill jars. Pour boiling water in jars until full. Put 1 tsp. salt and 1 tbsp. of vinegar in each jar. Seal jar with the lid rim. Let ferment for 6 weeks. When bubbling has stopped, it indicates the fermentation period has finished.
Process kraut in a boiling water bath for 15 minutes.
I'm right at the 6 week waiting period. A few of the jars have stopped bubbling, the others have slowed way down.
All of the jars have a white film at the very bottom of the jars. Is it alright to process the jars?
5 heads cabbage
Salt
White vinegar
Jars and lids
1 pot boiling water
Cut cabbage and fill jars. Pour boiling water in jars until full. Put 1 tsp. salt and 1 tbsp. of vinegar in each jar. Seal jar with the lid rim. Let ferment for 6 weeks. When bubbling has stopped, it indicates the fermentation period has finished.
Process kraut in a boiling water bath for 15 minutes.
I'm right at the 6 week waiting period. A few of the jars have stopped bubbling, the others have slowed way down.
All of the jars have a white film at the very bottom of the jars. Is it alright to process the jars?