Finally had the courage at around week 3.5 to open the crock and take a whiff. Now, I know sauerkraut smells kind of ripe, but this was downright stinky and spoiled smelling. Glynn was brave enough to try it-and immediately spit it out and pronounced it no good. We gave it all to the chickens who scarfed it down like it was manna from heaven. I don't know what went wrong. I followed the recipe exactly. I'd like to try it again, but not until I figure out the problem.
Sauerkraut Update: Just as I was about to relegate this glass cookie jar to the basement I had an "A-HA" moment and realized that it would be a perfect sauerkraut crock. Cabbage went in on Aug. 12th with the salted brine, and a saltwater filled bag on top to keep the cabbage under the brine. It is sitting quietly on my counter, hopefully fermenting as it should. I haven't opened the lid to take a sniff- I don't know what it should smell like anyway- and there is no odor escaping. So, we'll see what happens!
http://germanfood.about.com/od/saladsandsides/r/Sauerkraut.htm
.jpg)
I don't know if I will even like sauerkraut-the only kind I have ever had came out of a can. It's okay but nothing I would go out of my way to eat. But my friend Jodi loves the artisian sauerkraut she buys at the health food store, and I need to know how to store cabbage. So I am going to try to make some. I have some beautiful heads of cabbage out in the garden, the best I have ever grown. I am going to try the mason jar method first, but I would love to find some nice crocks!
