Hi fellow lactofermenters!
I have had some really mixed results w/ my last few batches of kraut, and I'm wondering if I can get some guidance.
My first batch I did per Sally Fallon (in closed mason jars). It was fine, but not amazing. Next batch I tried "open crock" (if by crock one means largeish bowl weighted w/ a plate and a glass jar of water!) and it was totally amazing. Phenomenal. Yum.
My last batch I also did open "crock", but something went wrong. After about 3-4 days it started getting foamy (as opposed to developing "scum" on the surface of the brine), and when i tasted it it was definitely off. I figured it was a wash and sent it to the compost.
Ok, so I'm doing a new batch right now and it's starting to look very similar to the last one (the one that I discarded). I was told that sometimes there is an off "period" over the course of fermentation, after which the kraut develops and is fine. Is this true? Should I have given the last batch more time? Should I wait this one out? Also, is it possible that there's a particular "bad bug" hanging out in my kitchen that is getting into my kraut (and if so, is there anything to be done?!). I really want to include fermented veggies in my family's diet, and our winter CSA share just filled my fridge w/ green and purple cabbage. Can anyone shed some light on my situation? I don't want to waste anymore of these amazing, local, organic veggies...
thanks in advance!
(oh, in addition - the brine on the top of this batch is developing a bit of a pinkish tinge. i don't remember this happening on the last one. it doesn't smell bad, and the taste wasn't awful... it's only been going for 2.5 days, so i don't want to prematurely decide it's failed)
I have had some really mixed results w/ my last few batches of kraut, and I'm wondering if I can get some guidance.
My first batch I did per Sally Fallon (in closed mason jars). It was fine, but not amazing. Next batch I tried "open crock" (if by crock one means largeish bowl weighted w/ a plate and a glass jar of water!) and it was totally amazing. Phenomenal. Yum.
My last batch I also did open "crock", but something went wrong. After about 3-4 days it started getting foamy (as opposed to developing "scum" on the surface of the brine), and when i tasted it it was definitely off. I figured it was a wash and sent it to the compost.
Ok, so I'm doing a new batch right now and it's starting to look very similar to the last one (the one that I discarded). I was told that sometimes there is an off "period" over the course of fermentation, after which the kraut develops and is fine. Is this true? Should I have given the last batch more time? Should I wait this one out? Also, is it possible that there's a particular "bad bug" hanging out in my kitchen that is getting into my kraut (and if so, is there anything to be done?!). I really want to include fermented veggies in my family's diet, and our winter CSA share just filled my fridge w/ green and purple cabbage. Can anyone shed some light on my situation? I don't want to waste anymore of these amazing, local, organic veggies...
thanks in advance!
(oh, in addition - the brine on the top of this batch is developing a bit of a pinkish tinge. i don't remember this happening on the last one. it doesn't smell bad, and the taste wasn't awful... it's only been going for 2.5 days, so i don't want to prematurely decide it's failed)
When I made kraut (in a glass hermetically sealing jar) I didn't even open it for a whole month at room temperature, after which I opened it and moved it to the fridge (which is what the recipe I followed said). Now I'm getting close to the bottom of the jar and it's been about 5 months, and it's been maturing the whole time. Sauerkraut is definitely a long term ferment in my experience.
