Here is the skinny
- After 35 hours of incubation, all of the samples are showing signs of fermentation.
- No one sample appears to be any gassier than any other. Even the control (flour and water only, no cabbage) is fermenting
- None of the samples stink, which I take as an indication that although there is probably leuconostoc bacteria in all of the samples with cabbage, the bacteria, which is naturally present on cabbage and is responsible for sauerkraut fermentation requires anaerobic conditions to grow well, is not thriving in the open sample glasses.
I think that if from hereon, we see any increase in the rate of fermentation in the samples with cabbage it is likely that it will be caused by the breakdown of the leaves into sugars to be consumed by the yeast and bacteria. Or it is the partial result of wild yeast introduced by the cabbage undergoing a growth spurt following a reduction in pH (many types of yeast require acidic conditions for optimum growth).