Unlike misfit, I'm more from the "what don't kill you will make you stronger" school...
I'm just an internet construct, so please use my advice advisedly!
I didn't want to do any tamping after the first few days
because it's pretty normal for junk to grow on top and I didn't want to carry that down to the cabbage
via the tamper.
I have eaten about a quart of it...not ill effects. Its crunchy and
tasty but the smell is a little off I think. It could just be the way
cabbage smells...anyway...there was some mold on the top of the brine
when I went to jar it, but there was a good inch and a half of brine
covering the cabbage. I'm wondering if the odor might have infused down into the cabbage?