rshepard at appl-ecosys.com
Sat Oct 28 11:56:45 PDT 2017
On Sat, 28 Oct 2017, Denis Heidtmann wrote:
> How do you get it done in one week?
Because I'm new at this and my first batch tasted good the Sunday
following when I put it up fermenting. The cabbage and its 2% brine solution
sits in a 2 gallon ceramic crock with commercial weights on it and the crock
covered with an old t-shirt on the floor of the pantry in the kitchen.
I'm open to learning.
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