Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
No visible change to the kraut this morning, nor would I expect it. But I did finally remember that the word I wanted yesterday to describe what happened overnight to the brine is "diffusion"!
Edited to add: actually, I can see some surface bubbles and I'm gettting a bit of tart kraut smell out of the pickle pipe. I think we have ignition!
No visible change to the kraut this morning, nor would I expect it. But I did finally remember that the word I wanted yesterday to describe what happened overnight to the brine is "diffusion"!
Edited to add: actually, I can see some surface bubbles and I'm gettting a bit of tart kraut smell out of the pickle pipe. I think we have liftoff!
By Suvir Saran,
