Guest guest Posted February 14, 2006 Report Share Posted February 14, 2006 > I read somewhere that I could just scrape the mold off and the kraut > would be fine. But, there is lots of little pieces of the mold > floating throughout the liquid. Is this a lost batch? ANything I can > do? h, First I would try to get as much of the mold off as possible. Then I would take a couple of pieces of kraut out and try it. How does it smell and taste? Like normal kraut? Does the smell/taste offend you? (I had kind of foamy stuff floating on top of mine before. But never in the liquid.) Therese P.S., hope all is going well with you guys! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2007 Report Share Posted January 19, 2007 > > Hi, > I've been making the sauerkraut relish in the files. Problem is that it > always gets a nasty-looking, brown, gunky layer on the top. Is this > normal or am I doing something wrong? > > -------------Helena - When you put the sauerkraut in the jar, are you making sure that the cabbage mixture is pushed down below the surface of the liquid in the jar? Perhaps that's why you're getting a brown layer. Penny Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2007 Report Share Posted January 19, 2007 Hi Penny, Thanks for your reply. I have been pushing the cabbage down, but it tends to rise up and the liquid collects at the bottom of the jar. Maybe I'm blending the cabbage too fine?? Helena Helena - When you put the sauerkraut in the jar, are you > making sure that the cabbage mixture is pushed down below the surface > of the liquid in the jar? Perhaps that's why you're getting a brown > layer. > > Penny > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2007 Report Share Posted January 19, 2007 >Thanks for your reply. I have been pushing the cabbage down, but it > tends to rise up and the liquid collects at the bottom of the jar. > Maybe I'm blending the cabbage too fine?? > Hi Helena, I haven't looked at the recipe you're using but most sauerkraut recipes will tell you to put some sort of weight onto the cabbage to keep it submerged in the liquid. Depending on the size of the container you're using you could put a plate or saucer over the cabbage and then something heavy on the plate (like a rock) to weight it. jackie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2007 Report Share Posted January 20, 2007 Hi Jackie, That could be where I'm going wrong! The recipe I was using didn't say to weigh the cabbage down... but it makes sense. Thank you!! Helena > Hi Helena, > > I haven't looked at the recipe you're using but most sauerkraut > recipes will tell you to put some sort of weight onto the cabbage to > keep it submerged in the liquid. Depending on the size of the > container you're using you could put a plate or saucer over the > cabbage and then something heavy on the plate (like a rock) to weight it. > > jackie > Quote Link to comment Share on other sites More sharing options...
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