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Sauerkraut smell like cheese?

Commented on April 24, 2013
Created April 24, 2013 at 10:36 AM

I just started my second batch of sauerkraut (so I had a starter batch) and let it to ferment for a while. When it started, all the cabbage was submerged but I checked it today (I estimate about 4-5 days since it started) and not only was the top not submerged but on the top layer, this white mold like substance has formed. It's like little white spots a bit everywhere. The looks of it tells me I probably shouldn't eat it but the smell isn't foul to me. It kind of smells like cheese and I don't know if this means my batch is bad now or... The rest of the batch doesn't seem to be affected by this but now I'm a little scared to eat it. Suggestions?

Thanks in advance :)

PS: I've added a picture. Hope it helps.

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C869271e1563c0c3cf4b27448b3acbc4

(40)

on April 24, 2013
at 01:22 PM

what i'm pointing out in the picture is the white dots thing. That's a closeup picture of my sauerkraut but what i wanted to show was the mold-like thing growing on its surface. Thanks for your suggestions. I'll make sure to make my following batches from scratch each time from now on :)

C869271e1563c0c3cf4b27448b3acbc4

(40)

on April 24, 2013
at 01:21 PM

the pinkish thing is carrot

39311794c054f89a226f33e1afd08721

on April 24, 2013
at 01:18 PM

Do you know what that pink is?

  • C869271e1563c0c3cf4b27448b3acbc4

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1 Answers

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75d65450b6ff0be7b969fb321f1200ac

(2506)

on April 24, 2013
at 12:23 PM

Selicar, not sure what your photo shows but in my experience of making a couple dozen batches of sauerkraut I find it not unusual to have some yeast growing on the water and any bits sticking out. It does smell somewhat. Once I make a bad batch that reeked horrible after 3 days. Now if you find white bits on the cabbage that is submerged in water I would definitely throw it out.

Other suggestions:

1) I have never used a starter batch for making sauerkraut, like one would do for making yogurt. To be 100% safe, make each batch from scratch.

2) Be absolutely strict on the sea salt content of the batch. I use one level teaspoon per one cup of water used. Once you find a salinity level that works I suggest you stick with it.

_Lazza

C869271e1563c0c3cf4b27448b3acbc4

(40)

on April 24, 2013
at 01:22 PM

what i'm pointing out in the picture is the white dots thing. That's a closeup picture of my sauerkraut but what i wanted to show was the mold-like thing growing on its surface. Thanks for your suggestions. I'll make sure to make my following batches from scratch each time from now on :)

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