tag:blogger.com,1999:blog-8706386593718470364.post6126677073043476595..comments2023-03-29T18:04:00.757-04:00Comments on My Food, Garden, Golf etc.: Home Cured SauerkrautJerryhttp://www.blogger.com/profile/06329187406214205238noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8706386593718470364.post-64505703683177017032012-02-26T20:49:32.252-05:002012-02-26T20:49:32.252-05:00Interesting. I do mine without a brine, and I don&...Interesting. I do mine without a brine, and I don't have a problem with it going soft. It's stayed crisp for months. On the other hand, I always feel like I would like to have some sauerkraut juice and my way really doesn't make much. Maybe I should do a few jars each way, and use the brine ones first.Ferdzyhttps://www.blogger.com/profile/10842130394749345902noreply@blogger.comtag:blogger.com,1999:blog-8706386593718470364.post-47814030357446529432012-02-25T15:24:59.310-05:002012-02-25T15:24:59.310-05:00I would suggest to do only half a head of cabbage....I would suggest to do only half a head of cabbage. Whole head is a lot of kraut.Jerryhttps://www.blogger.com/profile/06329187406214205238noreply@blogger.comtag:blogger.com,1999:blog-8706386593718470364.post-28969978052461686332012-02-25T12:54:08.748-05:002012-02-25T12:54:08.748-05:00The kraut sure got people talking at the office......The kraut sure got people talking at the office... I sent the link to a Romanian and French colleague.Anonymousnoreply@blogger.com