It turns out the napa cabbage and carrot that I set to ferment was a success. I tried some and it was/is delicious. The remainder of the veggies are sitting in the fridge. I eat a bit every day.

I also discovered a local farm, Sweet Farm, makes delicious fermented vegetables. They offer spicy kimchi, and a beet kraut, among other fermented things. I have been eating their stuff frequently, and definitely wanted to try and make my own.

I got inspired by the success of my sauerkraut-like ferment to make a jar of various fermented veggies, and ferment some red cabbage. The big one has beets, cabbage, carrots, ginger, garlic, green onions.

The glass weights I bought don’t fit next to each other so well due to the size of the jars. So I used plastic bags to help distribute the weight.

A few weeks later I have discovered some mold in the red cabbage jar. I blame the plastic. I scooped out the bad stuff, and put only glass weights (no plastic) into the red cabbage jar. I swabbed the inside with rubbing alcohol — not sure if that will destroy the environment, but I don’t want mold getting any funny ideas about continuing to propagate.

Ramping up fermented foods by mehron is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International