Guest guest Posted February 19, 2003 Report Share Posted February 19, 2003 ---what did you do different? In , " jopollack2001 <jopollack2001@y...> " <jopollack2001@y...> wrote: > A while ago I made my 1st batch of sauerkraut. it tastes pretty > good, even though I overdid the carraway seeds!. > > I made a 2nd batch last week, and I was concerned that it wasnt' > changing to the dull grey green the first batch did. I opened it up > and got a nose full of fumes which hurt, and I heard it fizzing > away. I tasted a little and while there was a tang of fermentation, > some of it tasted pretty unpleaseant! > > Is this normal? Is it going off? Should I leave it for longer? > It's been at room temp for a week now. > > Any advice much appreciated > > JO Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2003 Report Share Posted February 19, 2003 >I made a 2nd batch last week, and I was concerned that it wasnt' >changing to the dull grey green the first batch did. I opened it up >and got a nose full of fumes which hurt, and I heard it fizzing >away. I tasted a little and while there was a tang of fermentation, >some of it tasted pretty unpleaseant! How long has it been going? I usually only allow it 2 days at room temp. Cabbage can smell pretty strong and still be good, and it can get really fizzy. But the taste depends a lot on which bacteria are working, and which bacteria are working changes daily. It can also depend on which were on the cabbage in the first place. Sometimes you get bacteria that are " tastier " than others. But if it smells garbagy -- don't taste it. Or put it in the fridge or a cooler place and see what happens. My first batch never did go dull green -- neither did this last batch, it stayed bright green, but it tastes great. Heidi S Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2003 Report Share Posted February 19, 2003 This is completely irrelevant, but it is so interesting to find this thread in my box, because I just woke up from a bad dream that my saurkraut went a day to long at room temp and somehow dissolved into mostly water and a smidgeon of saurkraut at the bottom of the jar!!! lol! *checks saurkraut* looks good... phew... chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2003 Report Share Posted February 20, 2003 > How long has it been going? I usually only allow it 2 days at > room temp. I've found that sauerkraut is very forgiving of warm temperatures when using the Harsch fermenting crock and their recipe of 10 lbs cabbage and 5 tablespoons salt. I did my first batch with the crock at about 80 degrees F for the entire two weeks, and it came out perfectly. I'm currently working my way through a batch of red kraut where I used only 3 tablespoons of salt instead of five, and it developed an off-taste that I don't really care for. Fortunately, I found an herb blend that renders it palatable enough. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2003 Report Share Posted February 20, 2003 can you use Ajwain seeds ? I used Ajwain since I didn't have any caraway seeds jen ----- Original Message ----- From: <johnny_tesla@...> < > Sent: Wednesday, February 19, 2003 9:22 PM Subject: Re: Sauerkraut failure? > > > How long has it been going? I usually only allow it 2 days at > > room temp. > > I've found that sauerkraut is very forgiving of warm temperatures > when using the Harsch fermenting crock and their recipe of 10 lbs > cabbage and 5 tablespoons salt. I did my first batch with the crock > at about 80 degrees F for the entire two weeks, and it came out > perfectly. > > I'm currently working my way through a batch of red kraut where I > used only 3 tablespoons of salt instead of five, and it developed an > off-taste that I don't really care for. Fortunately, I found an herb > blend that renders it palatable enough. > > > Quote Link to comment Share on other sites More sharing options...
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