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Sauerkraut is syrupy/Gooey!

Answered on August 19, 2014
Created March 19, 2012 at 11:42 PM

I have made many batches of sauerkraut before and all of them have turned out fine, but the batch I made about a day ago is a little gooey. I'm not sure if adding onion is the reason why, but this is the first time I'v done that. I know its still a bit early but when I usually open the jar to push the kraut down the texture of the juice is never gooey/syrupy. Its also foaming up alot when i move the liquid around kind of like what you would see with natto(seen online). I would like to know why this is happening, and if I can continue fermenting it, or is it bad already?

7eba3d743671649c1e06cacce0ba4e77

(1423)

on April 17, 2012
at 08:44 PM

I just wanted to update that after a few days of letting it ferment, the viscosity decreased, and I ate it(but cooked it first. I am still alive lol yay.

0d0842381492a41b2173a04014aae810

(4875)

on March 20, 2012
at 12:23 AM

+1, don't eat that. I've never had a batch get gooey.

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2 Answers

1
7841848bd0c27c64353c583fb7971242

(7275)

on March 20, 2012
at 12:03 AM

Mine gets gooey sometimes, too, with the cabbage basically disintegrating. I attribute it to not enough salt. When it happens to me it can't be recovered. I wouldn't risk eating it.

0d0842381492a41b2173a04014aae810

(4875)

on March 20, 2012
at 12:23 AM

+1, don't eat that. I've never had a batch get gooey.

0
5133e5c42f38a4e10dafb87367939853

on September 04, 2013
at 07:04 AM

my partner just had this happen. we got home from a 4-day trip and found the 6-day-old batch gooey but starting to sour normally. we both ate some and it tastes fine but not yet done. I wouldn't worry about it. some other observations on this phenomenon I found are here: http://www.wildfermentation.com/forum/viewtopic.php?f=5&t=98

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