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MDixon wrote:I cannot see any reason to sanitize anything when making kraut. The cabbage (or the air) provides the bacteria and the salt keeps the other nasties at bay. I once worked for a company where we made pickled products and we added nothing but salt brine to the tanks and used no cleaner/sanitizer other than water.
EDIT: Should mention I had over 15 acres of outdoor open tanks (over 1,000 of various sizes) and over 1 million bushels of capacity.
I think I use 2 or 3 teaspoons of salt per pound of cabbage and top off with a brine.
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