Saurkrapp

My epic fail of the season was an attempt at saurkraut. I followed this tutorial by Doug DiPasquale, and as you can see it looked real purty. However, after a week in the cupboard it was nasty and far from a delicious macrobiotic snack. I suspect it was due to a lack of brine, there was a lot of air still in the jar. I'll have to try again sometime with the help of knowledgeable friends. I recently met Malcolm Saunders of The Light Cellar, and will have to ask for help on the fermentation front.