I let the brine cool to room temp before I pour over the veggies. I also often use mini carrots whole. YUM!
Will these be crunchy? Do (should I) yoou add soemthing like black tea for tannin?
I did not push/tamp it down for the first 24 hrs. as I had room (brine above the cabbage and pickle pebble). Is that OK?Also, tasting it after 3 days by opening the lid....will this make too much oxygen into the container if you decide you want it more fermented?