Re: fermenting noob, I need some tips
Yes, there should be brine. It won't ferment outside of the brine. I'm guessing you didn't pound it enough. I haven't made sauerkraut in a few years but I remember doing some pounding and then pressing while salting. The right amount of salt is important. Too much and you have salt-cured cabbage (tasty, but not a ferment). Too little and you could get mold (unless you have an anaerobic vessel).
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