Someone not to long ago posted an easy cabbage and pineapple
combination one could make that you ferment for only 5 days. You
basically shred 1 large cabbage and 1 small pineapple + water and
then add 1 tablespoon of celtic sea salt to the batch. Wait 5 days and
bingo you should have it. I think mine started having white fuzz at
the top on the 4th day and today is the 5th day. The whole thing
doesn't look bad, but because of the white fuzz at the top I guess
it is bad. It doesn't smell bad. Should I have had this in the
refrigerator the whole time or should I have had it out in the open
like I did with a clean kitchen towel over it. I think I need some
pointers. I was hoping to try my hand first with this 5 day
fermentation process before I tried something that was done for a
longer period of time.
My Dad has colon cancer and I thought I'd give this cabbage and
pineapple combination a try. I'm willing to try again. Should I
have a thermometer handy at all times? Not sure where I went wrong.
Can anyone help with the recipe or provide me with another easy
recipe? You guys are wonderful. I enjoy reading the daily posts.
Josie
