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My first batch of sauerkraut went fuzzy after 10 days
I tried making sauerkraut last month with just cabbage and salt from a recipe online. After 10 days in the jar, I opened it up and saw fuzzy white and green patches on top. Turns out I didn't push the cabbage down enough under the brine, so air got in. Has anyone else had a batch go bad from not keeping stuff submerged?
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the_hannah13d ago
Heard the same thing from a fermentation group I'm in, yeah keeping everything under the brine is the main trick. Your cabbage just got moldy from hitting oxygen basically.
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john_johnson7512d ago
Totally agree @the_hannah, I learned that the hard way with my first batch of sauerkraut. Ended up with a fuzzy white layer on top because I didn't pack the cabbage down tight enough and some pieces floated up. Now I put a ziplock bag full of brine right on top of the cabbage to keep everything submerged. Works like a charm every time and the texture comes out way better too. You ever try using a glass weight instead of a bag?
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