Guest guest Posted May 22, 2008 Report Share Posted May 22, 2008 Mold smells like, well, mold. There is a white stuff that grows on ferments that isn't mold, it's a kind of yeast I think. Anyway, it's pretty common to have 'white stuff' floating on the brine for kraut. The old books say to scrape it off. I don't leave kraut at room temp that long myself: I think it tastes better if left to " cure " in a fridge. But if you do, make sure it's nice and acidic and that the kraut is submerged under the brine. On Thu, May 22, 2008 at 11:56 AM, diana gia <gdiana07@...> wrote: > i make this sauerkraut about a month ago, left it on the counter, and now > there is a light film of white stuff...wondering if it's mold and if it > would be harmful to eat it or throw the whole jar out...does anyone have an > experience with this? > > diana > -- > " Let the beauty we love be what we do. There are hundreds of ways to kneel > and kiss the ground. " - Rumi > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2008 Report Share Posted May 25, 2008 I made some sauerkraut about a month ago. However, it did not have much liquid and the sauerkraut is not submerged. Should I put some water in to submerge it or did I do something wrong? Thanks GB > > i make this sauerkraut about a month ago, left it on the counter, and now > > there is a light film of white stuff...wondering if it's mold and if it > > would be harmful to eat it or throw the whole jar out...does anyone have an > > experience with this? > > > > diana > > -- > > " Let the beauty we love be what we do. There are hundreds of ways to kneel > > and kiss the ground. " - Rumi > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2008 Report Share Posted May 25, 2008 Guru K wrote: > I made some sauerkraut about a month ago. However, it did not have > much liquid and the sauerkraut is not submerged. Should I put some > water in to submerge it or did I do something wrong? Well, i tried to taste a batch like that, and can tell you it's _bad_. Probably you can tell by the smell, and also the color was different. Don't think it can be cured afterwards. Instructions i read say, when the cabbage is too dry, add a little water so it's submerged. Greetings, Maarten Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2008 Report Share Posted May 25, 2008 I add some brine if there isn't enough liquid. You REALLY don't want air in it. Some cabbage has more water in it than others, and some vegies just aren't watery enough in any case. So you just pour brine in. My brine is a quart of boiled water, 2Tbl of salt, 2Tbl of vinegar. From what my Mom said my great-grandma did. On Sun, May 25, 2008 at 1:47 AM, Guru K <greatyoga@...> wrote: > > > I made some sauerkraut about a month ago. However, it did not have > much liquid and the sauerkraut is not submerged. Should I put some > water in to submerge it or did I do something wrong? > > Thanks > GB > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2008 Report Share Posted May 26, 2008 , I'll do this. Thanks GB > > I add some brine if there isn't enough liquid. You REALLY don't want > air in it. Some cabbage has more water in it than others, and some > vegies just aren't watery enough in any case. So you just pour brine in. > My brine is a quart of boiled water, 2Tbl of salt, 2Tbl of vinegar. From > what my Mom said my great-grandma did. > Quote Link to comment Share on other sites More sharing options...
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