Fermentation update

Well, we’re a little over a week into the fermentation process, and our cabbage is really starting to smell, taste, and look like sauerkraut!

This was our first peek and tasting.  We were greeted with a bit of scum on top of the weights from the whey, but no mold whatsoever!

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We slid one of the weights to the side to see how things are progressing, and steal a little taste.  Still needs to ferment for a few weeks, but it’s all moving in the right direction!
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