I have made many batches of sauerkraut before and all of them have turned out fine, but the batch I made about a day ago is a little gooey. I'm not sure if adding onion is the reason why, but this is the first time I'v done that. I know its still a bit early but when I usually open the jar to push the kraut down the texture of the juice is never gooey/syrupy. Its also foaming up alot when i move the liquid around kind of like what you would see with natto(seen online). I would like to know why this is happening, and if I can continue fermenting it, or is it bad already?
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Mine gets gooey sometimes, too, with the cabbage basically disintegrating. I attribute it to not enough salt. When it happens to me it can't be recovered. I wouldn't risk eating it. |
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