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Cabbage from the store beat my homegrown batch
Grew red cabbage for 3 months, salted it at 2%, got a mushy, pale mess. Bought a regular green one from Kroger last Tuesday, same salt ratio, crisp and bright after 10 days. Anyone else find grocery produce ferments better than fancy stuff?
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rowan_ross23d ago
Store cabbage is just built different I guess.
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