Whey and pickling problems

November 14, 2003

Hi

My current batches of kraut and ginger carrots are not

going well. This is the first time I've had a problem

which I think is making them inedible.

The carrots are going gooey, when I take a spoonful

out, there is a string of mucous attached to the

spoon. They have a bit of an odd taste and smell,

sort of musty.

The kraut has a similar problem, but without the goo.

It just tastes and smells funny.

I'm sure there's enough salt in it, as I actually

measured it out this time according to the recipes.

I wonder if it's a problem with my whey. When I

strain it from the kefir, there is something of the

curds coming through which settles as a kind of

suspended powder in the bottom, with the clear whey on

top. I'm not sure if this is usual.

I have my next batch of whey straining at the moment,

and this time I used a double layer of the tea towel,

instead of a single layer, and the cloudiness is worse

than last time.

Anyone have any idea what the problem could be? Am I

getting washing powder residues in my whey which is

causing problems with the fermentation?

Thanks for any help.

Jo

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