How were the stored?
Adam Klaus wrote:Right now, I am eating both saurkraut and cucumber pickles that were fermented a full year ago.
Do you include any of the liquid? If so, how much?
Luke Burkholder wrote:Then you can put it in a jar, smash it in good, fill it really full, and put a lid on it.
Forgot to include the question about the liquid. The reason I ask is I have some Kale I fermented (wow, it was good) and the bottom 25% is REALLY salty tasting. I kept the liquid with it once it was done and in the frig. Trying to figure out, bases on some comments in this tread, if that was the reason.
Adam Klaus wrote:
Steven Feil wrote:How were the stored?
Sealed half gallon glass canning jars in the underground root cellar. The texture isnt as crisp as when they are first fermented, but the flavor and nutrition is still excellent.