I tried fermenting vegetables (bok choy) with some leftover coconut yogurt whey. The only other thing I added was some salt. It smells absolutely terrible and vile when I open the lid though (1 week on the counter), like rotting garbage, and there's some filmy white stuff. What could've went wrong? :( I got the impression this was an easy process...
how exactly did you do it? when i make fermented cabbage, i use probably 2TBS +/- salt per head of cabbage. i massage the salt in and SMASH it, pressing it into the bottom of the crock until it produces enough of its own brine that its all UNDER the liquid- takes about an hour or so before there is enough brine to seal it up. it has to be an anaerobic environment, so if there wasnt enough liquid produced by the veggies, if everything wasnt UNDER the brine, it would just rot in the air.
The filmy white stuff is probably yeast, and it can produce an off flavor. That said, properly fermented cabbage usually goes through a pretty stinky phase, and comes out better. But, you have to skim off the scum and also follow akd's instructions.
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