Guest guest Posted July 30, 2003 Report Share Posted July 30, 2003 Hello everyone, I have a total of 14 pounds of Saurkraut going (in two Harsch crocks). This is my second time making the kraut - the first time I let it ferment for about 3-1/2 weeks. A friend of mine told me she knows someone that makes Saurkraut in Canning Jars. Same basic method, but she puts it in Quart sized canning jars and lets it sit on her countertop for 3 days loosely covered. Then she caps it and puts it in the refrigerator. My question is - can these 2 methods possibly compare? Doesn't the kraut need the 3 weeks or more to ferment? Janet Quote Link to comment Share on other sites More sharing options...
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