Frequently Asked Questions
Sometimes, if cabbages have been stored in dry conditions, or were grown during a dry year, the water in their cells will be reduced, resulting in less naturally-occurring brine. If that happens, simply make a 2/12 percent brine = 1 1/2 T unrefined high-quality sea salt per quart of water.
As with all other brines, do not use salt that is refined, or contains anti-caking ingredients.
If you find you have made too much brine, or didn’t use it all, store it, covered, in your refrigerator for up to 1 week.
Did you know...
1772 – Cook supplied his ship, the Endeavor, with 100 pounds of sauerkraut – a good source of Vitamin C – for EACH sailor, avoiding the dreaded scurvy. – “Scurvy”, a book by Stephen R. Brown
—Sailing With Captain Cook
I’ve tried just about everything from bowls to canning jars with screw-on lids. It either turned moldy, or ran all over the counter, down my cabinets, on my floor. What a mess! Pickl-It makes it so simple, that I just wanted to thank you.