So, after two weeks of fermenting, I decided to taste-test the kraut.  The first thing I noticed was the top quarter of each jar was discolored brown, but everything smelled normal.  I think the discoloration might be from the brine level going down and exposing the upper layer of cabbage to air.  However, in the second jar, which wasn’t filled as high with cabbage, the brine was still covering everything.  I discarded all the brown cabbage and combined the two jars of normal looking kraut into one jar.  I tried a couple bites and it tasted normal and I didn’t get sick that day, so I have been eating it daily since then without any issues.

Also, I’ve made sauerkraut a few times during the cold months, and it always seems to turn out better than making it in summer.  The last summer ferment I made was bad and I had to throw it out, but you can tell easily by the way it looks, smells, and tastes if something is off.  It’s ideal to ferment the cabbage in cooler temperatures and ensure that it’s covered in brine throughout the fermentation process.

 

And today’s share:

• Beets
• Scallions
• Red Cabbage
• Dill
• Squash (zucchini, yellow crookneck, pattypan)
• Cucumber (National Pickling, Marketmore, Suyo Long, Lemon)
• Bell Peppers and Sweet Peppers
• Purple Green Beans
• Adirondack Red Potatoes