I tried making sauerkraut. I cut a cabbage very fine and mixed it with 1 1/2 TB kosher salt. I set it in a very clean glass vase. I topped it with a cabbage leaf and weighed it down with a glass jar full of heavy things (like dice). I covered it with a clean cloth and set the magic work. Gradually the moisture left the cabbage and filled the jar to the top of the cabbage. I set it on my dining room table for about 3 weeks. A couple days ago I noticed the top layer of cabbage turned brown. That was not a good sign. Next I saw a layer of fuzzy mold on top of the cabbage leaf. So I threw the whole thing out. Something went wrong. According to what I heard Mike McFadden say, I can learn more from mistakes than from success. I don't agree with Mike McFadden on very much but I believe he's right about that. When you are successful you bask in the glory and accept congratulations. Failure leads to more introspection. Should I have kept the cabbage out of the sun light? Should I have put the kraut downstairs where it is cooler? I'm not sure. I have one cabbage left and I like my cabbage, fake hamburger, tomato sauce hot dish too much to spend two cabbages on sauerkraut. A friend of mine is making sauerkraut too and hers is turning out well and she said she would give me some. That ought to do it for me. 
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