Extreme frustrations with fermenting

[Guest guest]

Hi all, I have tried making saurkraut a few times and I always pound

enough to make sure it is covered with enough juice. After a little

while in the fridge, it starts to brown on the top and I try to remove

that layer and pound up some more protective juice but then I end up

throwing it out b/c the browness slowly takes over the whole thing.

I also did ginger carrots. I again pounded with enough juice to cover

it but as I served it to myself over the days, I guess the protective

juice simply got absorbed into the carrots and then they just turned

really, really slimy, which my roommate noticed before I did without

telling me so I had been eating this slimy ginger carrots without

noticing b/c I spoon it into ground beef where it gets mixed up and I

am obviously not paying close attention. I hope this slime is not

affecting my health in any adverse ways.

If anyone has any input I would appreciate it, I am ready to give up

fermenting anything at this point b/c it always ends up getting thrown

in the trash.

thanks