You are viewing a single comment's thread from:RE: Fermented Cabbage (Sauerkraut)View the full contextView the direct parentgarden-to-eat (54)in #gardening • 7 years ago Do you think savoy would be ok to use? It's a different texture and the leaves may be too thick.
You can use any variety of cabbage - if it is too dry you can make a brine to add to it. To make the brine you use 1 tablespoon canning or pickling sale (I normally use sea salt) per 2 cups of filtered water.
ok thanks