The sour corn turned out beautiful.
I actually kept forgetting about the crock sitting in the corner of the pantry for a week or so. It sat quietly fermenting in brine under a cheesecloth coverThe instructions on "when it's done" includes something along the lines of "it should take about two weeks, depending on the temperature, humidity, or your corn. Check and see if you need more time."
So I'm just going to say I checked, and it needed more time.
When I went to lift the cover, there was a thick film of fungus sitting on it. I was supposed to be skimming off the film every day or two, and I forgot that too. Underneath the raft of mold was an inch or so of faintly foggy brine, and then the corn, which was held down by a plate with a heavy rock.
I skimmed off that moldy raft rather easily and scooped up a spoonful of the corn. It smelled salty-sweet-earthy. The book describes the right flavor as something approaching taste like the last pickle from the bottom of the barrel, yet sweeter with the natural flavor of corn, with an overtone of "pleasant funk".
That's a perfect description. This stuff is gold.
Stored in a glass jar in the fridge, the corn will last weeks or even months in the refrigerator. It can be eaten as a cold relish on the side, or even better, the author recommends heating up a cast iron skillet scorching hot and frying it up a bit in butter or bacon grease. To be fair, I'd probably eat roadkill or a pair of slightly off socks if it was cooked up in enough bacon grease. But if you get too close to my little treasure trove of sour corn, I'll probably stab you with my fork.
Make your own. You won't regret it.