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How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: Oct 20, 2015
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PAT.....I've tried to email you about this, but it won't send for some reason.
My buckets of kraut are cloudy and have some type of stuff growing around the bucket and the weight. It looks like a tape worm. I know it's not, but that's the best description I've got for it. Today, for the first time, there was also some white stuff that looks like the moss that grows on trees. Is this normal or have I done something wrong??
It was 3 weeks Tuesday. I've got plates on top of the kraut weighted with half gallon Golden Harvest jars filled with water. There's 2-3 inches of liquid on top of the plates. I've got the buckets in a spare bedroom that's just storage for my canned stuff. I've got the vent closed a little, because I didn't want the A/C to be too cold for it.
So, just keep on keeping on and taste test next week, which is week 4?
Yes, keep on keeping on and you could taste test it right now if you'd like. It should already tates like sauerkraut. The longer you leave it the tangier it gets. You might think it tangy enough already.
By now the vigorous bubbling/fermenting will likely have finished and there should be plenty of acid to facilitate long term storage (the sauerkraut taste will be the proof of that). Scum and mold formation is a normal occurance and does not hurt the kraut. It can be kept to a minimum by eliminating the air in the fermentation chamber but I think that's more trouble than it's worth (I just skim daily and watch it ferment). It should look like sauerkraut and not be too cloudy. If it looks very cloudy it may have some contamination issues (but nothing that will cause you to die or get sick). I'm guessing that since you're fermenting in the buckets and can't actually see through the sides that you are seeing cloudy from the top and it may well be that the kraut is actually clear (if you could see it from the side). Try removing the jars that are holding the plates down, then skiming the surface and wiping the edges of the fermenter where thetop of the liquid is. Then dip out a ladle full and put it into a clear jar or bowl. Replace the plates, jar and fermenter top. Now you have a sample to see and to taste. By now it should be darned close to the finished product. Is it? Don't be shy, what is it like compared to real sauerkraut?
Sorry I'm coming late to this conversation but did you first use salt, not brine, in preparing your cabbage for fermentation?
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