Hello, I made a batch of homemade sauerkraut back in march, and it was going really well until last week. It initially was smelling krauty and and as it should, I checked it in the crock most days, stirred it and it was percolating nicely. We ate some and the kraut was completely covered with the brine. I replaced the lost brine with plain water tho, no more salt. Then i left it over or several days to do its thing. Over that 4-5 day period, we were having that super-nice weather here in NJ, and i kept my house open w/o screens pretty much all weekend. I checked the kraut on monday, and found some fruit fly eggs laid around the top of the crock cover and some teeny white maggots (less than 1mm, you really needed a magnifying glass to see them), had gotten under the lid and were on the inside of the top of the crock. So I cleaned them off, wiped the "contaminated" areas with a bleach solution, and put the crock in a safer and cooler place than my kitchen, now it smells different. Not awful and putrid, just different, and the other day I found one small piece sticking out of the brine with a fine coat of fuzzy gray mold on it. Obviously that piece went in the trash. Now, i brew beer and am learning to make other fermented foods, so im not a total kraut novice...common sense is tells me to toss it and start over. Is there any chance to salvage a safe and edible product at this point? Should i can it to kill off any bad bacteria? Any input would be great! Thanks!
asked bySuziq1980 (0)
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on April 14, 2012
at 01:48 PM
Diluting your brine with fresh water was not a good idea. My advice: ferment kraut at room temperature for 10-14 days and then put it in the fridge to age.