I'm a first timer and I just had a couple questions for anyone willing to help me out!
I packed cabbage, grated horseradish, diced jalapenos and garlic into a big jar with enough salt for the brine to taste pretty salty. I topped it with a cabbage leaf and another clean jar that fit inside and the kraut is under plenty of brine. It has been on my counter for 3 days, and it has been about 70 deg Fahrenheit in my kitchen.
My question is.. some of the smaller pieces of cabbage/jalapeno keep floating to the top, no matter what I do. Is this okay? Should I try to skim them off to prevent mold/spoiling? Also, this is difficult to do because I must take the smaller jar out to have room to skim anything off and the brine gets mixed around a lot.
I also have a powdery looking sediment sitting on top of the kraut. It doesn't look like mold or anything, just wondering if anyone knows what this is.
Sorry if I sound like a complete n00b! Thanks for helping me out! By the way, it smells great