Re: Soggy Sauerkraut

[Guest guest]

>My boyfriend shredded the cabbage for me very finely,

>so perhaps it's too fine? Also, there was no liquid

>coming to the top when I packed it into the bottom of

>the jar, so I added a couple more tbsp whey just to

>make sure the top didn't start going moldy. Perhaps

>this was too much whey and that's why it's so sour.

>

>Any other ideas anyone?

-- Too fine, yep, that could do it.

-- Too warm (68 is ideal, or cooler)

-- Not enough salt

-- Yeah, more liquid is good

-- I don't use whey with cabbage, the cabbage

bacteria seem to do better.

If you constantly get " soft " problems, try

using grape leaves as a cover. They make things

crisper. But my kraut is always really crisp, never

had it otherwise.

-- Heidi

[Guest guest]

From: Joanne Pollack

>My latest batch of kraut has turned soggy,

=====> Isn't all saurkraut soggy? isn't that what fermenting does to it? ie.

turns crispy vegetables soft.

>and has a very, very sharp taste, although its been fermenting

for just under a week.

===> Could it be the temperature where you are is higher? I stick to Sally's

suggestions of 3 days. Last time I left my saurkraut for a week and boy, is it

sour!

Filippa

[Guest guest]

From: Joanne Pollack

>My latest batch of kraut has turned soggy,

=====> Isn't all saurkraut soggy? isn't that what fermenting does to it? ie.

turns crispy vegetables soft.

*********** Just went and tried a mouthful of my saurkraut and it is crunchy

actually - so I take that back.

Filippa :-)