““As it ferments, kraut whispers alchemical secrets. In two days, it will smell as agreeable as an old pillow still warm from night’s use. In five days it will smell like a horse run to foam. The odor will then lessen as the vegetable begins its tart transformation. It will be good to eat in two weeks, but at five weeks it will reach the zenith of its power, its taste a violin bow drawn across the tongue. After six weeks it will err slowly toward slime. Like hams and men, it gets better with age only to a point.””
