5
My first sauerkraut ferment went from crunchy to sad in 3 days
I started my first batch of sauerkraut about two weeks ago. The first 5 days it was nice and crunchy, exactly what I wanted. Then I forgot to burp the jar for a few days and the brine level dropped below the cabbage. Day 8 I opened it and the top layer had this grayish film with little fuzzy spots. Not mold exactly, but close enough that I tossed the whole thing. I think the air got in and did its thing. Any tips on keeping the cabbage submerged without a fancy weight system like crock stones?
2 comments
Log in to join the discussion
Log In2 Comments
ray32425d ago
And here I thought I was the only one who managed to turn perfectly good kraut into a science experiment gone wrong. My first batch looked like a petri dish from a high school biology class after I forgot about it for a week. What worked for me was just using a ziploc bag filled with brine as a weight, shoves everything down real tight and keeps the air out. Also started checking the brine level every couple days with a quick peek, just enough to see if I need to top it off without letting too much air in.
7
hollyramirez25d ago
Bet the bag method just traps more moisture and makes it soggier though.
1