Ah, yeah. Thank you! My batches are small since it would only be me eating it. I have done tons of other ferments so I've been surprised by my struggles. I do also have a cabbage shredder that makes it super fine, I keep wondering if I should just chop it up with a knife next time.
I live in AZ so there's never good cabbage for me. I wonder if I grab fancy kraut from the store if I can start it with a spoonful or two of that. I could certainly pick up some starter somewhere online. I have yogurts that I got from somewhere that I love. I'll see if they have any fermented veggie starter.
Temp is hard for me. My apartment is 80 in the summers and anywhere between 60 and 80 in the winter. I'll give it another go this weekend if I can find some kraut at the store that looks like it might be alive to start it. It is cool in my apartment now so I might have a better shot than a few months from now.
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