After fermentation, when i store sauerkraut in the fridge and take 1–2 tablespoons daily, do i need to keep the sauerkraut completely submerged under the brine? also, if i need to remove the fermentation weight with my hand, could that introduce bacteria and cause the sauerkraut to spoil?how to handle it
hi everyone, i’ve seen that using a plastic strainer is highly recommended when making kefir. but doesn’t straining kefir through plastic potentially cause microplastics to enter the kefir and, consequently, our bodies? is this a health concern, and could long-term exposure to microplastics increase the risk of cancer?
hi everyone, I live in Riyadh, Saudi Arabia, where the weather is extrmely hot and can exceed 50°C. I wuld like to start making sauerkraut at home. How can I safely prepare and ferment sauerkraut in such a hot climate?
Kindly guide me