This is my first ferment - a cabbage kraut, it is formulated according to the recipe in the book Farmhouse Culture Guide to Fermenting. I used all the sanitary precautions suggested. The photo below shows a dark growth developing after only four days of fermentation, unfortunately at approximately 72°F which is the lowest I can provide in my home outside the refrigerator. Can anyone diagnose what is happening and let me know if I should be concerned or continue with the ferment?
Thanks for knowledgeable comments,
Peter
