Help! Troubleshooting Fermented Vegetables

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Hi.

I am making sour cabbage leaves for cabbage rolls and using old Baba recipe which is very loosely-goose as to amount of salt and water. Smells like they are fermenting but outer leaves appear to be blackening! Yikes! Why? And are they still salvageable?

Thanks, Kathy

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HI Kathy,

These look okay to me, I don’t see they “blackening” but I do see the deep color I think you are referring to, this is just the color that the greener outer leaves get. Think of the color of an olive or dill pickle. Green turns that army style green.

I think as long as you keep them submerged until they are fully fermented they will be fine.

I hope that helps,

Kirsten