newbie and first kraut update

[Guest guest]

Good news. My very first kraut is delicious!

I let it ferment at room temperature for a month.

I wasn't sure if it was working because of the no bubbles,

mentioned before. But last night I got brave, and ate some.

It was delicious. Both the tanginess and flavor were " correct "

for the taste of sauerkraut, but much milder than I expected.

It was not too " sour " . Another surprise to me was the cabbage

was still crisp. It had not " broken down " like most commercial

sauerkraut. Still crunchy. All in all I am very encouraged by

this experience.

Now... what to ferment next? Possibilies include:

- I can always do another straight cabbage batch -or-

- cabbage and kale

- cabbage and red bell pepper

- cucumbers with dill, garlic, and peppercorns in the brine

- beet kvass

.... or pretty much anything. Now that I know it's easy,

I can just use my imagination.

-bompu