I used to keep a crock working with additions and deletions as eating
dictated. This an open large crock with air accessible. Scummy but good
just a bit hands on.
Just did some cabbage salt and water for a month no air accessible. I
placed the cabbage in canning jars and placed in ice box. Filled jars
with cold water before lidding. Some brine remained but a nagging
thought jumped in. Should I jar in brine or just use water?

BTW Delicious Lactic fermentation cabbage! Thinking union, green
tomatoes etc.

Bill

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Garden in shade zone 5 S Jersey USA