I put a whole cabbage in to ferment 4 months ago. It was on the counter in a 75F house the whole time. It was held down nicely and no issues with anything like mold etc.
The biggest outer leaf I folded in 4 and held the rest down with it and another hold down was on top, all were well submerged in the brine. Brine also tastes like sea water and has the spices I put in it etc.
The outer leaf was the greenest, toughest and most fibrous leaf in the head.
Today I pulled it off and ate it. It was only 1/2 sauerkraut IMHO, the other 1/2 was still cabbage.
Is it possible the softer inner leaves, even though they are wrapped in a ball have fermented ? Or is it time to let it go another 2 or 4 months ?
It looks clean and smells nice and brine like, nothing weird growing on it - Just seems to have under fermented from that outer leaf.
The biggest outer leaf I folded in 4 and held the rest down with it and another hold down was on top, all were well submerged in the brine. Brine also tastes like sea water and has the spices I put in it etc.
The outer leaf was the greenest, toughest and most fibrous leaf in the head.
Today I pulled it off and ate it. It was only 1/2 sauerkraut IMHO, the other 1/2 was still cabbage.
Is it possible the softer inner leaves, even though they are wrapped in a ball have fermented ? Or is it time to let it go another 2 or 4 months ?
It looks clean and smells nice and brine like, nothing weird growing on it - Just seems to have under fermented from that outer leaf.