Guest guest Posted December 15, 2004 Report Share Posted December 15, 2004 > I just made my first batch of kraut in a kraut urn. i > let it sit for 6 weeks following instructions on the > urn. i'm not sure if i like consistency. i didn't put > any salt in it, but it seems that the cabbage is > cloudy a mirky almost grey color and it is soggy. how > does this sound? > Err..um..not too good. It sounds like it is spoiled. My guess would be that if you try and taste it, it would be inedible. You really need to use at least 1% salt for a room temperature ferment of that duration for it to work properly. What sort of " urn " was it? regards, Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2004 Report Share Posted December 15, 2004 [Kelley] I just made my first batch of kraut in a kraut urn. i let it sit for 6 weeks following instructions on the urn. i'm not sure if i like consistency. i didn't put any salt in it, but it seems that the cabbage is cloudy a mirky almost grey color and it is soggy. how does this sound? I'm new to this. [bruce] Err..um..not too good. It sounds like it is spoiled. My guess would be that if you try and taste it, it would be inedible. You really need to use at least 1% salt for a room temperature ferment of that duration for it to work properly. [MAP] As I understand it, for saltless sauerkraut, you'd want to have it around 70F degrees for something like a week or so and then transfer to cold storage. What temp did you have for those 6 weeks? Saltless kraut is far less forgiving of non-optimal conditions. Murky grey and soggy are not unheard of qualities for sauerkraut, and the sogginess is especially unsurprising without salt, so I'd tend to think if there was no mold it's okay, but possibly just not a nice flavor. When you taste a sample, it should definitely be tangy. Also, please note that Bruce is one of our senior elite fermenters, whereas I'm still more or less a newbie, so put a hundred times more stock in his comments!! Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2004 Report Share Posted December 15, 2004 >I just made my first batch of kraut in a kraut urn. i >let it sit for 6 weeks following instructions on the >urn. i'm not sure if i like consistency. i didn't put >any salt in it, but it seems that the cabbage is >cloudy a mirky almost grey color and it is soggy. how >does this sound? I'm new to this. >kelley in austin I know a lot of folks let theirs set a long time, but that has never worked for me. I go a week maybe, then put it in the fridge. Then it " ages " ... tho I do eat some before it reaches any ideal. It gets more soft and sour the longer it is in the fridge. However, at room temp it gets just kind of too soft, and sometimes has gotten mold. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2006 Report Share Posted September 23, 2006 Yes, I made kraut, kraut and more kraut....I used my own recipe....pinch salt, pinch water, grated cabbage...mix all together...daily....cover tops with big cabbage leaves, cover jar...that's it....normally. The GAS odor is gone finally. It was something else. Hugs, caroldeuteronomy2929 <deuteronomy2929@...> wrote: You made kraut?? I'm so jealous! What recipe did you use? You think it smells like a gas leak now, wait a few hours after you eat it!Q: Which of your five senses tends to diminish as you get older?A: Charley Weaver: My sense of decency.>> Maybe when I sent out that one email last night to multiple friends of our bud, , was prompted to check email, received lots of emails from that group and immediately let us all know he is still with us too. Glad the hunt is ended! > > He sure was big talk among the HAWKS.> > Wouldn't it be funny it I did call and leave the message to the right house. I suppose I will have to wait till he replies tomorrow perhaps.> > Hugs,> carolg---------home where saukerkraut stinks if you leave it around too long--ask me...learning curve....sure hope the odor got out of my towels in 2nd washing today....smelt like a gas leak! Quote Link to comment Share on other sites More sharing options...
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