Just like the title says. Missus, Boy 1, Boy 2, and grandkids think it stinks. Nothing more than Cabbage, salt, and a bit of well water in a crock covered by a towel. I let it 'sit' for two weeks. It had quit bubbling, so I jarred it. It is now sitting in a cool dark room.
My mama used to make sauerkraut by the gallon. It smelled up the kitchen, and then the cellar while it was fermenting, but it sure tasted good later! Enjoy your fermented cabbage. I'm not sure, but I think it's high in some vitamin that was needed by sailors to prevent scurvy on long sea voyages. Don't take a long sea voyage to find out--just eat your sauerkraut and be healthy!
Since I had a bunch of cabbage this year, I am trying an experiment with just a 3 day ferment, then bag and freeze. I hope I will get something that tastes more like cabbage and less like kraut.
