today i tasted my sauerkraut for the first time after a week of fermentation and i was very surprised to find the cabbage was not crisp at all. other than that though it tasted as all of my other sauerkrauts have. there was a time during the week where i opened up the jar and forgot about it by accident for a couple hours. i'm assuming that is what made it limp but i was wondering if any of you sauerkraut enthusiasts have experienced anything similar? also would it still be safe to eat this sauerkraut? there was no mold or foul smelling odor.
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My experience with fermenting cabbage is that it's really obvious when it's gone bad, i.e. it smells quite off and my body wouldn't want to eat it. But, to be safe - if in doubt, throw it out. However, if it's already been fermenting for a week then the good bugs have taken over and kept the bad bugs out. I would eat it, but I'm not you. Regarding crispiness, salt makes ferments crispier. Did you possibly use less salt than in other ferments? |
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It's not bad, it's just soft.. Use more salt in your next batch and it should fix the problem. |
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