kapusta

after many weeks of waiting i thought it was time to check my cabbage ferment.

it has been sitting in this crock for almost 7 weeks now. seeing as the temperatures are starting to rise i thought i should see if i was successful.

 

i cleaned and sterilized a glass jar in anticipation.

the look in once removing the lid. it smelled nice. there was a tiny spec of white mold, a but concerning but not alarming

when i removed the weights the cabbage below looked good.

as i scooped it out of the ceramic container and into bowls my confidence grew. it looked, smelled and tasted like sauerkraut.

it is now in a jar in the fridge waiting to be consumed. 

i think i will have to wait until next winter to try a kimchi ferment, but i am happy with my sauerkraut attempt. as my cousin brain would say. its easy!