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With sauerkraut, the salt prevents the growth of undesireable bacteria. The bacteria native to the cabbage is tolerant of the particular salt level used. This bacteria "eats" the sugars present in the cabbage and turns them into lactic acid. The lactic acid is what does the pickling and gives the sauerkraut its "sauer".
Yes Risë, the salt is all that's needed. And it does come out "sauer"
I just rated this recipe 5 stars, & then realized that I probably should had added that I made a small portion of the recipe & did not do the waterbath at the end but just put the product into the fridge. It stayed crisp, which is what I wanted. I find most "store-bought" sauerkraut nowadays is limp & fairly tasteless. Thanks a million BarbaraK.
The salt "ferments" the cabbage to give it the sour taste. I have neer made it this way, have always used a crock, but I can't wait to try this method.
Barbara, I'd like to try this but it seems that vinegar or something is missing or does the canning salt add the "zing"?