Guest guest Posted March 21, 2003 Report Share Posted March 21, 2003 Hi Suze, We're all in this together, and building new traditions. It seems to me that I want the cabbage very well fermented. No " raw " cabbage texture or flavor. I find it's more digestible that way and I suspect that this is what it takes to neutralize the goitrogens. The fermentation process is just that. . . a process. So I like to honor what I think is a complete process. I'm sure this varies based upon temperature, and as long as the cabbage comes out not looking like raw cabbage and looking more like 'kraut . . . I suspect the process is complete. I would expect this to be a minimum of two weeks. All the best, Ken ----->>i am so uneducated in the finer points of sauerkraut making! I've just been leaving it out in a ball jar for 3 days, as NT instructs, than putting it in the fridge. then eating it. I want to improve...what is the advantage of making sauerkraut in a crockpot, folks? and why leave it out for weeks? it just ferments better that way? and chris, how do you know the goitrogens are still present when it *tastes* like cabbage? how can we be sure we've neutralized them, for the most part? Suze Fisher>> Quote Link to comment Share on other sites More sharing options...
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