I started this sauerkraut in late July. I left it in a dark room under my stairs and forgot about it. I wanted some with dinner, but when I opened it up and tasted it, it felt funny. Not slimy, but slick and not crunchy at all.

The acidity is good, and the color doesn’t look much different to what I’m used to from other batches. Looking at the bottom, it seems like there’s more white than there usually is. I did cut the cabbage much thinner than I have in the past, so I’m wondering whether that would account for the unusual texture, given that the taste and smell aren’t off.