Originally Posted by escapeman
How long did you let it ferment?
Those were let ferment for a few days at room temperature then for several months in a fridge set at about 45F. It was an attempt at fermenting in mason jars.
After that, I got two Harsch 10L crocks and buy organic produce to make the kraut (I actually make something more like curtido). Organic is far from perfect but supposedly organic foods cannot be GMO so that makes me feel a little better anyway.
I'm hoping to maybe grow all my own produce next year if I can squeeze it into my schedule. I've heard cabbage almost always gets a worm in each head I think from cabbage moths if they aren't sprayed with anything. But I'm wondering if that is such a bad thing ... supposedly many insects are actually very nutritious.