I’ve made sauerkraut, and you don’t need to add any sugar to that. (I didn’t think kefir needed it either, because of the lactose in the milk.) All you do for sauerkraut is shred the cabbage, stuff it in a mason jar layered with salt, and fill with filtered water. Put something on top to press it down in the water, and leave it on the kitchen counter until it tastes the way you like it. I leave it about a week. The amount of salt affects the fermentation speed, but I don’t measure, just play it by ear.
Reply To: fermented foodsKelly2014-07-22T20:29:43-05:00