RE: sauerkraut and vinegar

[Ty Fyter]

Hey guys, quick one here:

When making sauerkraut, can I add vinegar for flavor? It won't have a negative on the ferment and probiotic cultures??

Thanks,

Ty

[jwitcraft]

I believe that it will have a negative effect on the cultures. I usually just wild ferment it--cabbage & salt w/ a tiny bit of distilled water if needed.

I have, however, made a non-spicy kimchi with onion, garlic, ginger, and seaweed that is really good & like a flavorful sauerkraut.

[Susan W]

I believe that it will have a negative effect on the cultures. I usually just wild ferment it--cabbage & salt w/ a tiny bit of distilled water if needed.

I have, however, made a non-spicy kimchi with onion, garlic, ginger, and seaweed that is really good & like a flavorful sauerkraut.

That sounds really good. Do you have an actual recipe? I have never made Kimchi. Whenever I eat the purchased kind (even the good stuff from WF) I puff up from all the salt.