Have you been using the lacto-fermented sauerkraut?

Recipe Nourishing Traditions Sally Fallon? I left the quart Mason jars Out forum three days, I think was the recommendation. Then, as it was too hot to go in my basement, I have kept in the refrigerator. I recently brought in my cold basement, but now notice the eyes are slightly concave. I do not remember last year this purpose. I know it's something not good in preserved traditional, but as this is lacto fermentation I suppose it's different. They were of no hot water or pressure canned. The sauerkraut smells ok, good, in fact, have not yet tasted! Any advice?

You Not familiar with what she said. What I do is 5lbs. shredded cabbage 3 tablespoons. Canning salt. Mix well, packaged in a 1 gallon pot. Fill a plastic bag with water sitting on top of cabbage to keep air from reaching it. Rest in a location that is 68-72 degrees for 5-6 weeks until the gas bubbles off. So can it with 1 / 2 "height for 20 min.

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