Sauerkraut — NCHFP
Make traditional NCHFP sauerkraut with the tested cabbage-to-salt ratio, controlled fermentation temperatures, 1/2-inch headspace, and altitude-adjusted boiling-water processing.
Fermented Vegetables
Fermented Vegetables: home-canning recipes filed under the approved worldwide taxonomy, safety-graded and linked to their original publishers.
Fermented Dill Pickles — NCHFP
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Fermented Dill Pickles — NCHFP
Tested fermented dill pickles with NCHFP’s authorized 180–185°F low-temperature pasteurization option.