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.
asked byprimallyinspired (0)
Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!
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.
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.