AtheistDad wrote:I actually did make saurkraut this weekend. I didn't have any whey and had to use extra salt. It's a very salty kraut. I'm hoping that tones down some with time. This is fun.
I've been throwing away whey from my yogurt and didn't even know it until yesterday. I've never fermented anything before but I've been reading about it and I'm gonna start with some kraut and kimchi, soon I hope. Need to find the courage 'cuz im a weener.




