orangy colored sauerkraut

[Guest guest]

I just made a batch of sauerkraut. I put a pint size mason jar to weigh it down

but after a couple of days the lid rusted. I guess I shouldn't have used the

lid? Anyway... My sauerkraut is orange and smells and tastes like garlic or

something savory even though I didn't put anything but cabbage in it. I also put

too much salt in it. Not my shining kraut moment here. Do you think it's ok?

Jasmin

P.S. I'll put a picture in the files when I get around to it.

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[Guest guest]

Jasmin,

Depending on how too much the salt is you could consider adding more cabbage to

dilute the salt.

It's very very common for people to use too much salt in their ferments,

especially cabbage ferments. As a general rule I use no more than half the

recommended amount of salt in my ferments, and often less. Cabbage does not

require salt, therefore you can use as much or as little as you like for taste.

By the way, you can buy plastic lids for your mason jars to get around the rust

issue. I also use mason jars full of water to weigh down my ferments.

Good luck and happy fermenting,

Tonio

ps (knock on wood) I've never had a failed batch of kraut or kimchi, yet, no

matter how little salt I used. That's over a period of about 10 years of

fermenting every year, and experimenting.

I just made a batch of sauerkraut. I put a pint size mason jar to weigh it

down but after a couple of days the lid rusted. I guess I shouldn't have used

the lid? Anyway... My sauerkraut is orange and smells and tastes like garlic or

something savory even though I didn't put anything but cabbage in it. I also put

too much salt in it. Not my shining kraut moment here. Do you think it's ok?

Jasmin

P.S. I'll put a picture in the files when I get around to it.

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