Q and A: Canning questions — 1 Comment

  1. Basically, you’re making a flavored sauerkraut. Lactic acid fermentation has worked safely for hundreds of years. If it’s half vinegar, it’s plenty acidic to be fermenting the veggies in it and the acid level will only go up as it ferments. You may can it like sauerkraut, but until recent years, sauerkraut wasn’t processed after fermenting.