This was supposed to be in the sourkraut thread, sorry

[artteacher]

Thanks, guys,
The recipe just said to cover it, so I put a canning ring on it, and didn't tighten it. I'll make doubly sure now that the cover allows air flow. I used to make yogurt, and sourdough starter all the time - so I guess it's not much different than that, is it?
Matthew, I love sourkraut, but it's pretty high in sulfites (I'll have to check if that's due to added preservatives), so I don't eat the commercial brands. I was hoping that if I made my own, the level would be lower, and natural sources. I did read those posts way back. I can't seem to take probiotics, hence the fermentation experimentation. hehe

I have a question: has anybody else had problems with the gel capsules that vitamins come in? I tried taking flax oil capsules, and my insides haven't been this messed up for a long time. I sure won't do that again.

Marsha