[Woodworkers] Protecting wood

[Thomas E Lovelace via Woodworkers]

First you put salt on the cut-up cabbage. Let it sit for 20-30 minutes.
Note that the salt is now pulling water from the cabbage.
with a pounder, start pressing the cabbage down, causing it to release more water.
After 5 -10 minutes. you can put the cabbage into your final container. Usually a quart jar or a crock.
Again use the pounder to insure there are no air spaces left around the cabbage.
close the container after making sure all of the cabbage is covered by the liquid brine.
In a week or so, you will have some great sauerkraut full of bacteria that also lives in your intestines.
Does you a lot of good.!
> On Feb 25, 2017, at 1:36 PM, Joe Johns via Woodworkers <woodworkers at lists.sawdusters.org> wrote:
> 
> What I really wanna know is, what effect does one achieve by pounding their sauerkraut? 

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