7
My sauerkraut turned into a science project for a solid month
I was fermenting a big jar of cabbage in my pantry for weeks, but it never got sour. I just kept waiting, thinking it was a slow batch. The tip off was when my friend came over, sniffed the air, and said, 'Dude, that smells like old grass, not kraut.' I checked and realized I never added any salt at the start. Has anyone else ever missed a step that basic and just let it sit there?
3 comments