Guest guest Posted July 24, 2003 Report Share Posted July 24, 2003 Hello folks, Anybody using the fermenting crock for sauerkraut (offered by Radient Life)? I have a completed batch of sauerkraut via the crock (couldn't be any easier for a fermenting newbie like myself), and after two dips into the crock, there is a white film on the rim's water moat/seal. Is anybody familiar with this film, crock or not? My husband thinks it smells bad, but I just can't tell. Your wisdom is welcome. regards, Nita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2003 Report Share Posted July 24, 2003 >Anybody using the fermenting crock for sauerkraut (offered by Radient >Life)? I have a completed batch of sauerkraut via the crock >(couldn't be any easier for a fermenting newbie like myself), and >after two dips into the crock, there is a white film on the rim's >water moat/seal. > >Is anybody familiar with this film, crock or not? My husband thinks >it smells bad, but I just can't tell. I take mine OUT of the crock and put it in jars in the fridge. I use a Harsch crock which may or may not be the same. The water does get yecchy, which is one reason I don't keep stuff in the crock. The film is said to be a kind of yeast -- the old kraut recipes say to just skim it off daily. Mold can also develop. I put a kimchi PDF on the group's website that talks a bit about fermenting vegies, might help. -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2003 Report Share Posted July 24, 2003 > Is anybody familiar with this film, crock or not? The film is probably kahm yeast. I'll second what Heidi said: when the sauerkraut is done fermenting, transfer it into smaller containers and store it in the fridge. I've never had any gunk grow in the airlock water because I make sure the rim is spotlessly clean before filling it. My guess is that kraut or kraut juice is dropping into the water when you take kraut out, and the film is feeding on that. Perhaps, I'm being a bit too fastidious with my procedure, but after I load up the crock with salted shredded cabbage, I wipe down the inside of the crock with a silicone spatula before placing whole cabbage leaves and the weights on top because I don't want ANY organic matter above the level of the liquid. Then I wipe out the rim before putting on the lid and filling the rim with water. The result of all this is that I never get any scum, fuzzies, or other disagreeable goo growing inside or outside the crock. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2003 Report Share Posted July 24, 2003 >I've never had any gunk grow >in the airlock water because I make sure the rim is spotlessly clean >before filling it. My guess is that kraut or kraut juice is dropping >into the water when you take kraut out, and the film is feeding on >that. BTW you can add a little salt to the water reservoir, and/or vinegar, which also keeps it from getting slimy. Water left in ANY container in our house gets stuff growing in it quickly (no chlorine!). I think pulling out kraut as you go isn't a great idea -- I know they did it in the old days, and it doesn't seem to be toxic, but it would get rather messy at least. -- Heidi Quote Link to comment Share on other sites More sharing options...
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