Quote:
Originally Posted by uno
I just wanted to give an update. I tried blanching last season and it took care of the bad taste. So that was the problem.
Thanks Everyone!
Jim
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Glad to hear that.
I is like when you process sauerkraut as opposed to raw sauerkraut.
The unprocessed will continue to ferment and break down even at cooler temps.
When you blanched the squash to essentially killed it and the bacteria on it.
Worth