Home Made Sauerkraut
(Mods: I know that the connection to grilling is tangential, so please move if there is a more appropriate sub-forum)
I'm trying my hand at making sauerkraut to go with grilled wursts and sausage for the superbowl.
Does anyone know if the fermentation causes an expansion due to the gas release and therefore I shouldn't use a sealed mason jar?
Any suggestions would be appreciated. I'm using shaved jalapenos, apple slices, salt and cabbage.
2 Thessalonians 2:15