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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.

  1. I definitely like the cabbage based ferments more.  Rutabaga is quite sharp tasting and the beets are a close second.
  2. 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.

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