Hi everyone,
Glad I found this forum, maybe I'll be lucky enough to get answers for my two questions:
1) My mom's recipe for sauerkraut requires 7 gr salt and 7 ml of vinegar over 1kg of cabbage. Can lactic fermentation happen in this kind of enviroment, or even that little amount of vinegar prevents it from happening?
2) A similar question with wine- I've read in so many places that sauerkraut was actually invented by ancient Chinese, who fermented it with rice wine instead of water & salt. (And here is another recipe, calling for a mixture of salt and wine https://www.leaf.tv/articles/how-to-make-wine-fermented-sauerkraut/).
Given the fact fermentation with wine is being done in an airless environment, could there be lacto fermentation?
Thank you