Well- It’s a lesson in unsuccessful experimentation both with a homemade treat and fermentation. On this first try, I have failed at my attempt to make sauerkraut.
My first check up on my jar of not so briny cabbage (prepared using the Farmer John’s recipe) found a sweet and salty sort of dry mixture that tasted nice, but clearly wasn’t fermenting.
Since it seemed like it needed a boost to really get going, I decided to go more with the Alice Waters’ version and add some “brine” and cover it with a towel.
So I let it go like this for a few more days. Well…get ready scientists out there, we have some exciting results ahead…
MOLD!
Alice instructed to “remove any scum that may appear on the surface of the brine” and then taste. Well…I can’t imagine that this is what she meant, so I’m just letting this one go. This is terribly sad. I don’t know if this happened because it wasn’t sealed or because I omitted the part (still using the influence of the Farmer John version) with the weight on the cabbage keeping it below the brine.
We’re really disappointed, but hope to repeat the process being a little more careful. If anyone has any specifics tips, or have used either recipes referenced, pleased feel free to share your thoughts.
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