Sauerkraut Fermenting Canning
I put some cabbage to ferment in a fermenting vessel in September so I could can it. So it has been 4 months that it has not been disturbed. I final finally got around to opening the vessel today as I thought it was a lost cause since I waited so long.
My goodness...it smelled sooooo good and looks wonderful. If I follow the hot pack method...should this be ok since I waited so long?