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Another question about spoiled sauerkraut

Answered on March 19, 2014
Created March 18, 2014 at 3:51 PM

I made a batch of sauerkraut using half of a giant green cabbage and about 2 tablespoons of salt. For the first week or so of fermentation, the brine covered the cabbage, but just barely. I actually forgot about the sauerkraut, so I didn't push the cabbage down after a day 3 / 4 and by about 3 weeks later the brine was not covering anymore. I don't see any moldy or mildewy colors/textures, it smells fine, I think (kind of vinegary), and it tastes fine, but I'm a little worried that it spent so much time without the brine covering it. Should I be worried? Could it be spoiled even though there aren't any obvious signs.

I should also note that I this is only my second time making sauerkraut and I don't typically eat a whole lot of it, either. So, I'm sure my senses for what is "normal" aren't as fine-tuned as they could be.

Medium avatar

(238)

on March 18, 2014
at 06:12 PM

Today is the day to buy cabbage! Super cheap, same with corned beef.

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on March 18, 2014
at 05:58 PM

gonna get some jars going soon, veggies are too cheap to be paying £9 for a jar of raw sauerkraut!

56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on March 18, 2014
at 05:31 PM

no. the bacteria are on the vegetable always. in time I may experiment with manure-fertilized vs leaf compost veggies, and also there should be a difference between aerial and underground parts. I have fermented both farmer market veggies and my own, no difference so far.

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on March 18, 2014
at 04:53 PM

Do you need a starter culture for fermented veggies? or just salt & smoosh it down in a jar in tis own juices?

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2 Answers

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on March 19, 2014
at 09:24 AM

I use one of these and it is pretty much foolproof. Check the tutorials tab - useful stuff there http://www.probioticjar.com

I also have a 5 litre harsh crock which is presently into the 2cnd week of a 4 week kraut ferment.

http://www.foodrenegade.com/3-biggest-fermenting-mistakes-youre-already-making/

http://www.picklemetoo.com/2012/07/26/no-whey-no-way/

0
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on March 18, 2014
at 04:20 PM

No, even when exposed, it takes a while for it to get moldy. And even when it gets moldy, you just scoop out the nasty bits. If it is properly salted, it is quite robust. I kraut also roots (rutabaga, daikon, beets), and cabbage is the easiest to manage.

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on March 18, 2014
at 04:53 PM

Do you need a starter culture for fermented veggies? or just salt & smoosh it down in a jar in tis own juices?

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