I’ve posted about our first time tries at making several fermented products.
There was the mead, small batches of plain sauerkraut and a probiotic sauerkraut/fermented vegetables version. Plus, there was the crabapple cider vinegar I posted progress on recently. (all of these links will open in new tabs)
The jars of sauerkraut and cider are in locations that I can easily check on them. With the lack of fermentation in the mead, I’ve found myself eyeballing the jars harder.
I was feeling suspicious.
So this evening, I took down a jar of plain sauerkraut and took the filter off. It seemed okay, but I went to check the other two, anyhow.
Oh, dear.Continue reading