Recent content by michigander

And btw, the reason you don't add vinegar to saurkraut is the water in the cabbage leaves is essentially a neutral pH.

It has to do with the pH of the water The pH scale is 0 to 14, seven being neutral. The further below 7, the more acidic; the higher above 7, the more basic. Most municipal water and well water is on the high side of the scale (7.5 to 8.5). The reason for adding a little vinegar is to bring the...

This is a recipe for crock-cured, naturally fermented pickles. My grandpa taught me how to make them this way more than 50 years ago. One cannot purchase naturally fermented pickles anymore because the process takes too long to make it commercially profitable; nowadays they use a lot of...