So it came to my attention that the two bowls I was using for my second batch were too wide and shallow so I switched the kraut over to a taller, slimmer container last week. I checked on the kraut again today to make sure there was no strange, moldy growth or foul smells. When I first opened the container, it did smell pretty gross – like farts. Despite that, when I pulled some out with a spoon and sniffed it up close it didn't smell so bad, just kind of tangy and slightly firey. The kraut is sitting just below the brine level, and the brine appears a little bubbly at the top. Fortunately there appears to be no mold, or strange colors or morbidly rotten smells thus far. I even dared taste the kraut; it is softer in texture and less salty than I was expecting, but it tastes alright. I just hope that the flavor will be enhanced as it ferments more throughout the next twenty days. We'll just have to wait and see. :/
Until next time,
~N.K.
