Culture is fine.
Received in a timely manner. Have used these before and highly recommend. I've made sauerkraut with whey but the flavor is much better using the culture
I gave the first one to my sourdough baking son...he loved it so much, I am giving one to my other son and one to my hubby for Xmas.
Made one packet of mixed red cabbage and veg, so now wait 7-10 days, question: should brine of salted water and culture taste salty or just mildly so? Hoping for the crunchy results you mentioned. Can I add salt now before ferment is over? And was the oak leaf added for additional crispness dry or from a tree, freshly dropped?
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