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I have noticed that when I make sauerkraut in my gal glass container it always turns dark. The cabbage is being held down by a plate on top. The brine covers it by at least 2" & is covered in a dark place. I've had to throw away 2 batches so far. No mold or scum on it just cabbage turns dark...

I've been a little "obsessed" trying to get a batch of sauerkraut to turn out as good as my first one. I've tried just about everything I've read & had to dispose of a lot because it turned dark. I read that if you will put sauerkraut in the sunlight while fermenting that it will stay almost...

For anyone interested this is a followup to an earlier recipe for sauerkraut that included vinegar, sugar, salt & water. The recipe says it will be ready in 2 weeks. I'm 2 weeks into the fermenting process & it still taste & looks like fresh raw cabbage. My question is: do you think it will...

I have a recipe an old 95 YO woman gave me & I wanted to see what you thought about it. You make a brine from 1 cup sugar, 1 cup canning salt, 1 cup white vinegar, 1 gal distilled or unchlorinated water. Pack chopped cabbage in jars & cover with brine. Remove air bubbles & wait 2 weeks for it...

I started another batch of sauerkraut 3 days ago. The first time I made kraut it turned out great but was too salty. This time I cut the salt down & used 1 tsp salt per qt of raw cabbage as if I were making it in the jar. I mixed it well & packed into my glass crock being sure it was covered...

I couldn't decide where to post this so here goes.... My recipe for SS calls for rinsing & draining the sauerkraut but not cooking it. Will this wash away all the good enzymes in my SK? thanks much!

Today is 21 days since I started my sauerkraut. My husband & I agree it's ready. He is the one in the family that likes kraut. I do not want to pressure can it, but put it in frig. After putting in jars, do I pack the sauerkraut tightly & make sure it is covered with juice? I'm not sure how...

I have one more batch of kraut to make. I usually make mine in jars but I am trying it in a crock this time. After I salt & pack in crock, cover with a plate & weighted down. Do I cover the plate with a tight fitting lid or should I allow for air to get into the crock? Thanks for everyone...

I usually use organically grown cabbage & don't worry so much about washing every leaf. I always take off the outer leaf. When I use regular cabbage I usually wash every leaf but have never found anyone else that does this. Just curious as what you do before using your cabbage. Thanks.

I'm from the southeast US & everyone here goes by the signs when making kraut. They wouldn't dare start kraut when the signs are anywhere from the waist to the feet. Do any of you watch the signs or do you just make kraut when you feel like it? After all if you start the kraut when signs...

I have a few heads of cabbage in my garden & would like to make kraut. Have any of you got a recipe that has ginger or caraway seed in it? I don't really like kraut but thought if I could spice it up I might like it better. Thanks.

When canning apples what do you do to keep them from turning dark while you are preparing them for canning? I usually add lemon juice to the water but that didn't work the last time I tried it. I don't know what kind of apples I'm using other than they're yellow & tart. Thanks.

Do any of you can okra? Is there a recipe that is good for frying? I remember canning some years ago that had vinegar & water in it. I must not have liked it or I would have kept the recipe. What are your opinions on canning okra. Thanks.

Anyone canning pasta sauce? I have tomatoes, peppers, onions, garlic from the garden now all I need is a tried & true recipe. Anyone have one to share? Thanks.

Have any of you used Mrs Wages pickling spices for dilled green beans? Did you like it? Thanks.

I've made two batches of the dilled pickled green beans & my family loves them. They would not wait 2 weeks to eat them but had to try them immediately. Thanks for the recipes. However, I do not like sour pickles. Have you ever heard of a sweet pickles you can make from green beans? I did a...

When processing jars in water bath, & pressure cooker, some of the jars loose liquid during the process. I start out with a full jar or up to fill line & when finished processing some maybe 3/4 full of liquid & others still full. I tighten all the rings the same yet some are full & some not...

The dilled pickled green beans recipe I got here calls for 1 tsp cayenne papper per pint. Is this fresh cayenne? 1 tsp ground dried cayenne seems like a lot of pepper per pint. Thanks.

Does anyone make pickled green beans? I would like to make some in canning jars rather than a crock but not sure how to do it. Any advice? Thanks.