Sauerkraut question

[ChristieB]

We've made cortido several times, always a success. I tried making sauerkraut because my ILs are coming and they really like it. I figured it would be as easy. After 4 days on the counter, I put it in the fridge. I went to taste it a couple weeks later, and it tasted like raw cabbage. I put it back on the counter so it could finish, but it's been really slow (it's been weeks, and it's finally starting to smell a bit like sauerkraut). It's not bubbling like I would expect. It's not growing anything, though, so I'm guessing it's doing some kind of fermenting. Maybe? It took a long time for the cabbage to turn somewhat translucent. I'm not sure, but I think it may have to do with the large-ish slices of cabbage used. A friend helped me, and I didn't realize how large the slices were until recently (when I tasted it). The other thing is that it is turning brown from the top down.

Anyone have any idea why it's not doing much of anything? And why is it turning brown? Is it supposed to do that, or has it gone bad? Does refridgerating it bring things to a stop so that they won't start up again at room temp?

I think I still have time to make another batch if I need to (they're coming in mid-June).

[spughy]

Yeah I think the fridge was probably a bad idea. I never put stuff in the fridge until it actually tastes right - the fridge slows stuff to almost a stop. I'd guess the browning is due to oxydation - possibly bubbles of air trapped, or the wrong kind of bacteria producing oxygen? That's just a guess.

Leave it on the counter for a few days, then move it to a slightly cooler place (just below room temp) and taste every couple of days until it's right, then move it to the fridge. And I shred my cabbage very thin, but the first time I did it I sliced it thicker, and it was fine, so I don't think that's the problem - if you like it thicker, you can do it that way.

[Jojo F.]

4 days seems way too early to me. I wait until I see bubbles really movin', check it every so often and remove any "scum"- just a surface phenomenon- when it reaches to a taste level you like, put it in the fridge, usually when the bubbles start to slow down it's almost done. Temp of the room really makes a difference.

joanna

[MamaMonica]

I think you just stopped too soon, too. I've made it on the counter (with a towel over it to keep it dark) and it was sour after two weeks. But like Joanna said room temp has so much to do with how slow or fast it goes. Not sure about the brown...that doesn't sound too good. Good luck with the next batch.

[bigknitwit]

MIL (polish) told me that back when she was a child, they didn't submerge the cabbage with lots of water. They simply removed the spoiled cabbage from the top of the crock and ate the rest. I just bought 3 cabbages this evening, and I was going to try to make sauerkraut myself.

[ChristieB]

Thanks everyone! Real life took over for a couple of days, but I really appreciate the help. I don't know why I followed the directions in NT to the letter (says 3 days). I know better than that. I think I'll start over. The brown isn't very appetizing.

I didn't realize that the fridge stopped things for good. I just thought it slowed them down, and if you take it out again, the fermentation would pick up again. So, does this mean that if I want to store my ferments out of the fridge I could just pop them in to stop the fermentation and then take them and store them at cool room temp? Or am I too optimistic here? Sure would be nice to free up some fridge space.