Making sauerkraut, can you guess what I did?

[GymB]

This was pretty dumb. I assumed something that wouldn’t have taken a minute to check. It simply never occurred to me.

Hint: I’m not talking about the carrots and cabbage.

So, what did I do?

 

[Tim]

The first - and most egregious - mistake was deciding to make sauerkraut.

That stuff is just nasty.

 

[noway2]

You sealed it up? It needs to vent / air out / off gas fermented gasses.

 

[GymB]

it’s not sealed, the lids have vents in them, so no blowing up.

See the liquid above the regular kraut, notice that it’s black? Well I decided that black salt must have some mac-daddy minerals in it, so that batch is half punk and half black salt. It wasn’t until I saw the color that I looked it up and learned that black salt is just salt tumbled with activated carbon. It is slowly settling out, and won’t have any real taste, but looks stupid.

I know the ferment is going well because my wife asked if I would find where the dog took a dump.