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In the discussion thread: The economics of canning [View all]

Response to Arkansas Granny (Reply #3)

Thu Aug 20, 2020, 02:13 PM

5. If you do a search on YouTube, you'd find lots of videos.

Every year, I make sauerkraut, which is nothing more then fermented cabbage, and it will last me all winter into spring just sitting down in my basement in food safe 5 gallon pails covered with plastic shopping bags. I just make sure the brine covers completely the sauerkraut and I do that by placing a plate in the bucket on top of the sauerkraut and the plate is weighted down by a gallon ziploc bag partly filled with water.

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