So, I let my sauerkraut sit just a little too long unattended and it rotted into a pile of brown, yeasty garbage. It would seem that my strategy of putting the crock somewhere where we couldn’t smell it completely backfired. Last year, the stench was my daily reminder to give it a little TLC. At least peek in there. Maybe rinse off the plate and the water jug weighing everything down. Without the near-constant assault on my senses, though, benign neglect quickly turned into something decidedly more malignant.
Sometime after the 20-day mark, all of the brine evaporated so that the cabbage was no longer submerged. Remember Rule #1 of sauerkraut: the brine needs to completely cover the cabbage at all times to protect it from spoilage. It must have been all the dry air. Last year’s sauerkraut didn’t have this problem, but water content varies from cabbage to cabbage. Had I been more consistent in my spot checks, I could have just added more salt water as needed. Oh well. You win some, you lose some. I’m starting a new batch this week and, this time, I won’t fuck it up.
And speaking of swearing, the Boston Globe reviewed my blog last week along with several others. The Globe’s been very generous with their attention lately, so I really hope they’re planning on staying in business!