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.
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?