I am really aggravated! For the past 4 or 5 weeks I have been fermenting sauerkraut under perfect conditions.I decided to 'pull it' today & can it~~ only to realize it smelled & tasted like KALE!! Yukk! I KNEW I shouldn't have used the dark green leaves, but NO!!! I gave it a whirl once again.Lost the whole doggone batch! I should have just given the dark green leafy leaves to the sheep & goats.
I have the fresh picked cabbages~~ but now I shall refrigerate them until as late in the season that I can.Old timers are right~~ make sauerkraut with the first frost. That should be in about 2 weeks (where I live, anyway).
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