On Mon, 24 Nov 2008 09:57:30 -0600, zxcvbob >
wrote:

>
>You probably ruined it when you added the yeast.

Don't think so. The question is whether one uses *wild* yeast or your
own yeast starter instead. I've used both bakers' yeast and wine yeast
in the past when my shredded cabbage was cranky, with excellent
results.
>
>The ratio of cabbage to salt is supposed to be 50:1 by weight. If you
>try it again, weigh them. Are you using all red cabbage, or a mixture
>of red and white/green? (not that it matters, I'm just curious)

Just red. I know that when using white/green cabbage, the amount of
natural sugar in the leaves varies with the time of harvest, so early,
midseason and late harvested heads ferment a littlel differently from
each other.

I'm thinking of putting the crock on one of those Salton Plate-warmer
thingies and see if a little warmth will encourage my yeasties.

A-