i made some sauerkraut a week ago for the first time. i just used a white cabbage and some salt and as i didn't get much juice from it i added a bit of spring water to it so that the liquid would cover the cabbage. its in a glass bowl with a plate weighted down on top, on a kitchen counter top. the water on top has gone cloudy white and there was some mold which i skimmed off. but it does smell a bit funny. i'm not sure what it should smell like. but i do notice it when in that part of the kitchen. is this ok? and how long should i leave it? its been there a week. i'm away for a week next week so don't know if i should transfer it to a jar and put into fridge?
any ideas? thanks.
Can you describe the smell in more detail? A lot of people think sauerkraut is a bit whiffy, in the same way that some aged cheeses can be smelly, but if the smell is actively revolting, that's probably a sign that something is wrong.
Well, mine has been sitting on the counter for a month now. It is definitely very cloudy. It smells strong, like cabbage and a sweet vinegar smell. It tastes wonderful. Have you tasted a bit? Pull a strand out and taste it.
The first time is always the hardest because you don't know what you're looking for or what it should look like. But don't worry. I sometimes get mold on top of mine and I just scrape it off and wipe down the inside rim with a very clean dry towel. If the water level goes down you can add a bit of water mixed with salt (I would say about a Tb to a cup of water) over it.
ok the smell is probably more like a cabbagey cheese than revolting it isn't a smell i particulaly its sort of 'mulchy'. i'm away for a few days now so i'll have to try it when i get back but i don't even know what its supposed to taste like!