If you start with a culture like Caldwells and use the recommended amount of salt chances are slim it will spoil. Out of all the cabbage ive fermented i only had one batch spoil and that was with just salt. Ive made tons of ferments (mostly sauerkraut/kimchi) without any starter cultures.cubbieblue82 said:definitely!!! im still pretty new to this stuff, and im a little scared of trying ferments and getting myself sick lol.
Just the mash. Good luck and enjoy!Masher said:Thanks Buddy for steering me in the right direction....after some intense reading and searching the sticky threads I am ready to get started.
Is there anything under the cabbage leaves other than the mash?
Starting a 90 day ferment today....very excited after reading and seeing this thread.
Mad respect bud :-) :-) :-)
buddy said:#9 . . . Harissa style. I'm digging on the way this tastes going in to the fermenting phase. Hoping it tastes better when it comes out! Love the color. Thanks for looking.
Red Hatch
Trinidad Moruga Scorpion (Red)
Garlic
Cumin Seeds, Toasted
Coriander Seeds, Toasted
Caraway Seeds, Toasted
Lemon Juice
Salt, Pickling
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