Canning fermented kraut?
Was looking for the texture of store-bought sauerkraut and used the fermenting recipe & canning instructions from this publication:
Way more salt than I like to use, but gave it a try because salt supposedly increases crispness and the finished kraut could be rinsed in water to reduce saltiness before eating.
I must admit that the fermented red cabbage at two weeks with a pH of 3.3 was very sweet/sour and crunchy.... and salty !
Carefully followed directions & BWB processed 4 pints.
End result wasn't 'mush', but the pint jar I tried was very disappointing texture-wise. Threw it out and refilled the jar with fermented kraut & put in freezer to test later for texture. Not expecting good results & will probably end up throwing everything out.
Tried rinsing both the fermented and also the canned kraut in water before eating. Still too salty!