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!


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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