lacto-fermenting mamas please get in here!!!
okay so i am on a fermentation kick and need some help. i made a batch of sour kraut and so far it is looking pretty good, but i had a harshe (sp?) crock so it is water sealed and i am not worried about it. plus the cabbage came from the garden so it cost me nothing to make it.
then i got it up my butt to make a batch of kimchi. got it all cut, mixed and put it into a food grade bucket that my husband had used for wine making at one time. i didnt have a cover, so i used qaurt sized ziplocks filled with salt water and a small heavy stoneware cover to a crock to keep everything pressed down beneath the brine. then i put a towel over the top of the bucket with a bungee cord to keep it in place. i figure at least that way dust or bugs or whatever couldnt get into the bucket.
i am starting to get nervous....my kitchen now smells sort of....rotten? hmmm thats not quite the right word. its not a rancid smell, its just a REALLY cabbagyyy smell....cabbage and fish smell? its hard to describe. is that normal? i will just die if i ended up screwing this up...i have probably 40 bucks just in ingredients in that bucket :(