hey folks!

just over a week ago I started my first ever batch of sauerkraut. It has been fermenting fine so far, no mold or anything. I had to add salt water to it at the beginning in order to keep it all covered by liquid.

I've tasted it once or twice to check the progress and it tastes very slightly tangy, but mostly watery. anyone know if this is the usual? I know it takes a few weeks for it to really get that kick I want. can't wait!

I used savoy cabbage because that was what I had, but I think next time it'll be red cabbage.

anyone want to share kraut/other fermenting stories? :)