> Incidentally, I believe sauerkraut needs a bit of lemon juice to maintain a ph that discourages botulinum from inhabiting the cabbage during fermentation. I

> Incidentally, I believe sauerkraut needs a bit of lemon juice to maintain a ph that discourages botulinum from inhabiting the cabbage during fermentation. I've made sauerkraut a few times, and you don't need it. You usually add ~1/2% of the cabbage weight in salt, press the cabbage wit the salt so that it release juice, and the juice becomes very acide due to lactofermantation.