Fermenting Things, Part 2

Well, that didn’t work. My pickled cabbage tastes great, but the stench it emits is such that I’m afraid to try the pickle juice. The kombucha was a lost cause. I let my second attempt (the effort to fix the first attempt) sit too long and wound up with a giant SCOBY and a liquid that smelled like nail polish remover. Nope, nope, nope. I threw the whole thing out and started over last weekend with a bottle of store-bought kombucha and some sweet tea. The new SCOBY is forming now, as the wisdom of the internet foretold.

This time I think I’ll keep the cabbage and the kombucha away from each other. The internet tells me that’s a good idea.

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