We’ve had several failed attempts at making sauerkraut over the years.
Nothing so horrifying as the mind might come up with when contemplating room-temperature open-air cabbage fermentation, but failures all the same: the first attempt was waaay too salty, salty to make you gag; second try resulted in a cloudy jar of brown shreds that my survival instinct strictly vetoed any sampling of; and most recently we almost had it, but still on the salty side and without that living fermented sour tang of real ‘kraut. It was like a whale had barfed up a bunch of half-digested sea cabbage: not as bad as you’d expect, but definitely not good.
