Guest guest Posted March 24, 2010 Report Share Posted March 24, 2010 Hi , Just wanted to let you know that I tried your vinegar kraut and it is truly my best salt ferment ever. I used cabbage, daikon, carrots and of course salt and ACV. Do you have a favorite blend you can share? If your vinegar idea is so good, I bet your blend will be too. I also let it ferment for about 5 days and it's going fast. I did notice, though, that it begins to bubble and spill over more slowly than when I use a starter packet. I think the salt method is slower in comparison to the jump start of the starter culture. I think I have read this too. thanks again, millie Quote Link to comment Share on other sites More sharing options...
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