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 white. However, everyone else says you must keep it in the dark cool place covered. Before I make another blunder I'm hoping someone could tell me if this is true. Thanks.
I read that if you will put sauerkraut in the sunlight while fermenting that it will stay almost white. However, everyone else says you must keep it in the dark cool place covered. Before I make another blunder I'm hoping someone could tell me if this is true. Thanks.