I made some sauerkraut on Dec. 10 in quart jars I tasted it yesterday and the kruat on top was mushy. About an inch down it was good and crunchy. Is this normal ?
No, it means there was some sort of air exposure that allowed bacterial contamination. If it had been submerged in brine as recommended then a scum would have formed that could be skimmed off and discarded. In this case scrape off and discard the top couple of inches of kraut. If you plan to continue fermenting it make up a fresh batch of salt/water brine and pour it on to cover the remaining kraut.
digdirt2
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