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.
All-in-all, a very successful batch; filled with learning.
This is my second batch of ferments, and it is getting harder to wait until this weekend (like I wanted) when they'll be 2 weeks old. In no particular order I have jars of green cabbage, red cabbage, rutabaga, & beets; as well as some mixed jars of green cabbage, red cabbage, & rutabaga.
As you can see, I am using wide-mouth mason jars, inverted regular mason plastic caps as a barrier, and glasses filled with brown rice (finally found a use for what will no longer be eaten) as weights. Not fancy, but definitely works well.