I'm partial to the idea of canning it, with maybe some vinegar even, if
it doesn't meet the acidity level for water-bath canning. It can only
change into something else (that you maybe don't enjoy the flavor of)
the longer it sits, especially if it really did sit for a prolonged
period in the high and dry air. It's best to be skeptical of any
anaerobic pickle that oxygen has gotten into.
This growth is almost certainly a result of the low liquid level. The brine
needs to cover the cabbage to keep other unwanted creatures from growing.
Good for you. Good luck solving your problem. I'm coming over for a
reuben sandwich.
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