sugar feeds the anerobic bacteria. It won't be in it when you eat it. Pickling includes fermentation your feeding micro organisms.
I today did another attempt at jar sour krout. I don't have a fermenting crock yet.
I also cleaned up my kombucha brewers and threw away extra scobies. I thinking about firing up the KT again. Have to let it almost go to vinegar to get the sugars all out. But I love raw plain kombucha.
Strong people are harder to kill and more useful in general. - Mark Rippetoe
Last edited by wylothar : 03-01-2015 at 08:02 PM.