Here is the crock with the scum (A tiny bit of mold, and some Carbon Dioxide bubbles) skimmed off. There is plenty of kraut juice.
It looks like the fermentation has changed from Leuconostoc to the lactic acid pathways.
We tasted the cabbage and it tastes sort of halfway between sauerkraut and cabbage. Still very, very crunchy, but you are starting to get some of the sourness you associate with sauerkraut
No comments:
Post a Comment