Re: sauerkraut discoloration

[Guest guest]

I did the same thing recently. I didn't have a rock to push all the

cabbage below the surface, so the top inch turned brown. It smelled bad

after a few days too. Rest assured what's underneath is fine (I've been

eating it for a couple of weeks) but it's a bit of a pain to get all the

brown stuff out even with a wide mouth jar.

I've since learned that a ziplock bag full of water, placed on top of

the kraut when you make it, will keep it all under the surface and avoid

the bad aerobic buggies.

Tom

Nita Stull wrote:

>Hi, After using the Harsch crock I am making a much smaller batch of

>sauerkraut in a glass jar w/ a loose lid. After 2 1/2 days, it's

>obvious that a lot of activity is occurring....lots of bubbles, etc.

>But the top 1/2 to 1 inch layer is becoming discolored, not at all as

>bright as the veg's in the rest of the jar.

>

>I have opened the jar to test for smell, is it possible I've

>contaminated it w/ oxygen? If so, can I salvage the stuff that looks

>good, or should I just toss it and start over? This is curious to me,

>b/c a friend of mine has been fermenting sauerkraut w/o using a lid at

>all.

>

>anyhow, thanks for any guidance you can offer.

>

>nita

>

>

>

[Guest guest]

> I've since learned that a ziplock bag full of water, placed on top of

> the kraut when you make it, will keep it all under the surface and

> avoid

> the bad aerobic buggies.

That's how I make mine, and I put salt in the bag water in case it

leaks.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.oregonmediainsiders.com * http://www.knitting911.net

[Guest guest]

I make mine in Mason jars and have been using part of one of the

less-than-perfect, hard,

outer cabbage leaves folded up to push down the sauerkraut. Sometimes just a

portion of the

very top leaf turns. So that part goes in the composter. The rest is excellent.

Also, you don't

have to worry as much about leaching plastic or other stuff into the sauerkraut.

Adrienne

--- In , " L. Jeanne " <t.l.jeanne@g...>

wrote:

>

> I did the same thing recently. I didn't have a rock to push all the

> cabbage below the surface, so the top inch turned brown. It smelled bad

> after a few days too. Rest assured what's underneath is fine (I've been

> eating it for a couple of weeks) but it's a bit of a pain to get all the

> brown stuff out even with a wide mouth jar.

>

> I've since learned that a ziplock bag full of water, placed on top of

> the kraut when you make it, will keep it all under the surface and avoid

> the bad aerobic buggies.

>

> Tom

[Guest guest]

tip for sauerkraut

get the cabbage with lots of that visible white stuff on the leaves. supposedly

this is bacteria and will help the culture

i never had a problem making kraut. just blend it up in some water, cover it

airtight for three days and leave in the cupboard.