Bland saurkraut

[Rainbow2911]

I made a batch of saurkraut a few weeks ago. It fermented nicely (loads of bubbling etc) and then went into the fridge while we finished the last batch. I've opened it up and it tastes really weak - hardly any vinegary taste at all. Could I leave it out in the warm again to ferment some more? Would I need to add more whey to set it off again? Or is that asking for food poisening? The veg seems very well preserved (no mold or anything) its just that is doesn't taste of much at all.

Thanks!

[tanyalynn]

I've wondered the same thing, about letting something go back to room temp to continue fermentation. I hope someone knows, but if not, maybe (if it's just too bland to enjoy) you could try with one jar and see what happens (and share)? I'd think the same rules as usual apply--if it looks okay, smells okay, and tastes okay, then it's okay (from a safety standpoint, I mean).

[Rainbow2911]

I'll have a go then - as it is I'm just not eating it. I'll let you know what happens.

[Jojo F.]

Try letting it sit in the fridge or in a cool dry place another few weeks, it should still "mature" and get stronger in taste.

I have no idea about putting it back out to ferment more, I would be interested to hear from someone who knows