Guest guest Posted November 12, 2004 Report Posted November 12, 2004 Hello! I made some kraut a couple of weeks ago that just doesn't seem right. It's different from all of the other batches I have made...it is much crunchier than previous batches and tastes different, not bad, just different. I made it according to the recipe in NT, using salt only instead of salt and whey. Can I add whey or brine now and just let it sit out again? I have been eating it but would like to improve it, if possible. Thanks, Teoma Quote
Guest guest Posted February 21, 2012 Report Posted February 21, 2012 This time of year, cabbage can be a bit dry, so adding a little salt water works great. The whey is not necessary, either. I've found my ferments to be more consistent and tastier without it. On Mon, Feb 20, 2012 at 10:09 PM, redmt3218 <nielsen.krista@...>wrote: > ** > > > About 3 weeks ago I made my first batch of kraut, opened it today and it > tasted just fine...tasted like sauerkraut! (I'm thinking that's a good > thing!) > > I made a few more jars of it today, but my question is about the liquid. > The recipe says to push it into the jar until " the juices come to the top " . > After pounding for 10 min there's NO WAY I had nearly enough juices to > cover the top! So, per one recipe I read, I just added a bit of salt water > to cover the kraut. I don't use whey (not using dairy/casein now), does > that have anything to do with it? There was no mold on the jar I made a few > weeks ago but does the salt water addition change the nutrition value at > all? > > Thanks for your help! > > > Quote
Guest guest Posted February 21, 2012 Report Posted February 21, 2012 This time of year, cabbage can be a bit dry, so adding a little salt water works great. The whey is not necessary, either. I've found my ferments to be more consistent and tastier without it. On Mon, Feb 20, 2012 at 10:09 PM, redmt3218 <nielsen.krista@...>wrote: > ** > > > About 3 weeks ago I made my first batch of kraut, opened it today and it > tasted just fine...tasted like sauerkraut! (I'm thinking that's a good > thing!) > > I made a few more jars of it today, but my question is about the liquid. > The recipe says to push it into the jar until " the juices come to the top " . > After pounding for 10 min there's NO WAY I had nearly enough juices to > cover the top! So, per one recipe I read, I just added a bit of salt water > to cover the kraut. I don't use whey (not using dairy/casein now), does > that have anything to do with it? There was no mold on the jar I made a few > weeks ago but does the salt water addition change the nutrition value at > all? > > Thanks for your help! > > > Quote
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