Sauerkraut| Balanced Bites

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  10. Hi. I’m very new at this and I’m going to try it. I just have a question I need to confirm… While the sauerkraut is fermenting, it does NOT have a lid on it..? Thank you

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  12. Made plain raw sauerkraut. It is very bland tasting. Fermented for 2 weeks. Sure doesn’t taste like stuff from a can. Maybe longer would be better or add vinegar.

    1. You definitely don’t want to add vinegar. I am guessing one of two things went wrong… 1) not enough time – it may take longer in colder weather/locations/months or 2) not enough salt. Vinegar isn’t the solution, however. You also aren’t trying to mimic canned kraut, which is far more sour and almost like in a dull way– raw kraut will have a tangier sourness to it. Keep me posted.

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