Tonight I found my batch of sauerkraut went bad.
I'd slowed down eating sauerkraut because the last batch was better described as "salty cabbage" than "fermented kraut." Mary brought home a cute little 2# head of cabbage that Simone and I chopped and salted and put in the crock.
Well, tonight I checked it, and it was bad.
If you think kraut is stinky, wait until you get a whiff of kraut moldy...
I had to add a little water because the cabbage didn't release enough on its own. I think I didn't add enough salt to the water (I just guessed, should have read the book). You can make kraut w/less salt, but you need to be vigilant, and I was taking the hands-off approach.
Live and learn.