I did 7 quarts of pickles, 2-1/2 gallons of pickled cabbage-one plain and one with carrots, an extra cabbage and spicy carrots. Everything is raw and then goes in the fridge to "process". No heat.
I really wanted to do the fermented type of sauerkraut, but it apparently needs to be babysat and can be quite stinky and temperamental. I chickened out.
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