Moved to the cellar

Despite the label, it's been about 5 days since I started this batch of sauerkraut. The batch has started to form gas bubbles and applying pressure to the top of the "crock" causes them to bubble up out of the layers of cabbage and up the sides, where they formed an oddly soapy foam. The brine has become clouded and the cabbage is losing its bright green tinge. It smells like a fermented item, which is to say not entirely pleasant, but familiar as sauerkraut underneath that. It really makes you wonder what the cirumstances were that made someone smell something in this state and decide to forgo caution and chow down.

Due to the smell, I've moved the crock into the basement. In about three weeks I'll work up the nerve to actually try some. There's something wholly unnatural about leaving something to stew in its own juices for a month and then eat it.