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Fermenting Cabbage Juice

Answered on August 19, 2014
Created September 15, 2012 at 8:52 PM

After 3 days of fermenting shouldn't the juice taste sour?

194d8e8140425057fe06202e1e5822a7

(3979)

on September 16, 2012
at 12:41 AM

ew, that sounds kinda gross. Why not just make sauerkraut? Wouldn't the lack of fiber and abundance of immediately available sugars make for an unstable fermentation process? Don't you need salt to prevent the growth of yeasts? Are you doing this from a recipe? Questions, questions questions.

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2 Answers

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61f9349ad28e3c42d1cec58ba4825a7d

(10490)

on September 15, 2012
at 08:58 PM

3 days? Not long enough. Give it at least a week. The lactobacillus need more time to flourish, make their acid, and kill the nasties.

0
3491e51730101b18724dc57c86601173

(8395)

on September 16, 2012
at 03:45 AM

Depends on temperature and how much bacteria is present to begin with. When it's really hot, 3 days might do it if there was plenty of bacteria to start with (organic cabbage has plenty).

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