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28 Feb ’12
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i had a recipe that said to ferment the cabbage in salt water for 6-8 weeks before canning it.
i kind of forgot about it and it stayed there for now 12 weeks without me touching anything (no skimming nothing).
what do you guys think?
still safe?
just can it?
throw it away?
Thanks
15 Feb ’12
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did the cabbage stay under the brine? If not, throw it imo. The scum is just yeast basically, scoop it out and smell it, if it smells like kraut and not moldy, try a texture feel, does it feel slimy? If not move on to a taste test. Basically if it looks good, smells good and tastes good you should be all set, otherwise dump it
19 Feb ’12
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Damn, but how much does it suck if it passes everything except the taste test. lol
15 Feb ’12
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lol true, so what was the outcome sim?
15 Feb ’12
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RIP Sim, nice knowing ya fella
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