Is this batch of sauerkraut salvageable?
In researching sauerkraut recipes, I saw one could make it in a crock pot or jar covered with cheesecloth. Not having a suitable jar & not wanting to use my crock pot, I'm using a bowl & cheese cloth, checking for mold every day. I got on this site to find out why it doesn't like any fermentation is happening & if I can rinse it because is very salty. It's been 11 days, the cabbage is still crunchy & there is no foam. After reading various posts (thank you, all!) I'm wondering if it's an experimental batch I should throw out.
Best Answer
My kraut doesn't always show signs of foaming, and, even though it is fermenting, it is relatively crisp. Further, 11 days is not very long. The container you use is not that important. What is important is salt (and if you say it is "very salty" you probably have enough) and keeping the cabbage submerged. You will need to weigh it down so that all of the cabbage is under the liquid. When you remove some with a clean utensil, what do your senses tell you? If it feels slimy discard it. If it smells bad, discard it. If you see fuzzy mold, you are better off starting over. Otherwise, give it a taste. My guess is that it is not very fermented after only a week and a half, so I would keep the experiment going.
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How do you know if sauerkraut is spoiled?
A big red flag when your kraut has gone bad is the smell- a weird off-smelling yeasty or moldy aroma. If it is emitting a strong odor, do not eat it and throw it away. In addition to the smell, if your kraut has become a different color or texture, throw it away.Can you get botulism from homemade sauerkraut?
Will lacto-fermented pickles or sauerkraut give you botulism? No. Fermenting foods creates an environment that botulism doesn't like.Can sauerkraut ferment too long?
Can you ferment sauerkraut for too long? Yes, there is such a thing as too-long fermentation. A clear sign that you have left your cabbage out for too long a period is that it might turn mushy. However, that is not the only factor to know for sure.Can you get food poisoning from homemade sauerkraut?
While most fermented foods are safe, it's still possible for them to get contaminated with bacteria that can cause illness.Is My Sauerkraut Ready To Eat? How To Tell When Sauerkraut Is Ready
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Answer 2
100 % keep going. Make sure you got cloth with something heavy on top of it to press the cabage. I do cloth, flat plate and a heavy jar filled with water to keep squeezing it down. Cloth has to be tuggen in not to let any outside matters in and liquid has to be above the cloth for about an inch or so. What ever floats above, remove together with the cloth, wipe the rims of pan, rinse the cloth in boiling water to kill unwanted bacteria and replace. You will be good. I start chewing on it in about to weeks or so (when I wash the cloth I take some to use) and it tastes great. Not fully fermented but still great to eat (mind you, I make at least 20 liters per batch...) You will have great cabbage as long as it is submerged, salted enough and weigh down.
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