The wait is finally over, and here are the first scoops of 2 week old ferments.
In hindsight, I probably shouldn't have used a black plate, but I don't exactly plan my photo's.
Having tasted them all, I can safely say two things.
- I definitely like the cabbage based ferments more. Rutabaga is quite sharp tasting and the beets are a close second.
- The cabbage had a more familiar (sauerkraut) and distinctive taste from my initial one week batch. Maybe something was done differently with this new, but one week cabbage still holds the gold.
All-in-all, a very successful batch; filled with learning.