It is less than 24 hours away before needing to hand in the fermentation project. I just tasted my kraut, and I think it taste amazing. Not salt and there is no mold in site! I believe this round was a success. I think putting in a good ratio of cabbage to salt was what I really needed to do to get the juices flowing and the bacteria GROWING!!!

A week after I started my new kraut I opened up the jar to taste it and also to check for any mold. There was non mold and there was also no pressure that needed to be released when opening the jar.

 The kraut tasted like salted cabbage. I think that the kraut needs more time to ferment. I will check the kraut again before I bring it to class hoping that bacteria have done the job there suppose to do.

Made my new Kraut, and I think this batch is really going to work!

What I did different: I used 5 lbs of only green cabbage for the vegetables and I only used 2 tablespoons of salt. When I started mixing the kraut  and squeezing the cabbage I noticed the water started coming out of the cabbage to make the brine. After mixing it for 5 minutes, I noticed a pool of brine at the bottom of my bowl with the mixture. As you can see below in the picture!!

 

When putting the kraut in the glass jar, brine was dripping off the cabbage. When pressing the cabbage down making it very compact, I noticed that brine started submerging at the top! Again you can see this in the picture.

 

I am very excited that the second round is going to make a better batch! Now its time to wait for fermentation to take process.