Re: Sauerkraut questions again

April 4, 2003

>Anyway have an idea what might have gone wrong?

It's common for sauerkraut recipes to call for a warmish temperature

for the first 2-3 days and then a cooler temperature for the rest of

the fermentation. My guess is that your kraut is suffering from being

in the heat too long. Try moving it to a ~70 deg F location after the

first few days and see if that improves it.

April 5, 2003

> I was inspired by the talk about homemade sauerkraut and decided to

try my own. I had to use a Mason jar and didn't have a band but just

the lid. It smelled really good for the first few days and I was

putting it in the oven with the light on, and on the counter when we

used the oven. Today it smelled real good and then I put it back in

the oven by the light and after a few hours it started to smell

different, like dried out or cooked, I can't explain it, it just

doesn't smell good at all anymore. It seemed like there wasn't

enough " juice " in it, but I prepared exactly according to NT

directions. Anyway have an idea what might have gone wrong?

>

Hi Michele

If you prepared teh basic kraut recipe in NT, then the instructions

are to leave it on the counter for a few days, then move to cold

starge (ie the cellar or fridge). I would suggest the oven was too

warm (higher than the room temp recommended in the recipe) and

possibly not moved to cold storage quickly enough.

If it smells bad - I would chuck it out and start again.

Good luck with the next batch!

Jo

Recommended Posts