|
| I started fermenting sauerkraut 5 weeks ago. I probably should have cut it in thinner strips. It was bubbling for a couple weeks, but hasn't done much in several. Its in a 1 gallon glass jar with a lid and a towel over it. A little bit of the cabbage is above the brine, but it hasn't even made scum.
It tastes good, but is so hard to chew! Almost as tough, if not tougher than raw cabbage. Its been on the kitchen counter, where its probably about 71-72 F most of the time. Any suggestions? Thanks. |
Follow-Up Postings:
|
| Just checked the three buckets of kraut that we did 10/22. Batch 1 is very much like salted cabbage. No sour flavor. It is in a 3 gal plastic bucket. The next one is 5 gal and the flavor is more developed with a hint of sour to the kraut. The 3rd 5lb bucket is very tasty and ready to eat. No film or scum on first two. 3rd bucket had a bit of scum around the top but nothing like what we had in last years batch. We keep ours in a pantry off the kitchen and temperature has been 60 -65 degrees. I think that your batch just needs to work a bit longer but you could begin to use in cooking if you like the flavor. Cooking will soften the texture so it isn't so chewy. |
|
- Posted by readinglady z8 OR (My Page) on Mon, Dec 26, 11 at 3:16
| It's a natural process and timing will vary. The age of the cabbage, the manner in which it's prepped and packed, and the temperature are all factors. I'm assuming, of course, that the proper ratio of salt to vegetable was applied. Scum isn't a necessity. Sometimes there's scum and sometimes there isn't. Successful fermentation can occur regardless of the surface appearance. The only time it's an issue is if you're seeing mold. Then it's a problem. Carol |
|
| hard to chew! Almost as tough, is due to your chopping technique. It needs to be finely shredded/sliced/slivered. Fermentation doesn't "tenderize" but canning it now that it is finished fermenting will tenderize it some. Once it quits fermenting - no obvious activity in the jar - then it is done. But if I remember correctly you used less than the standard amount of salt? so if it still doesn't taste like kraut then you could add some more fresh salt brine and kick start it again. Dave |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Information about Posting
- You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
- After posting your message, you may need to refresh the forum page in order to see it.
- Before posting copyrighted material, please read about Copyright and Fair Use.
- We have a strict no-advertising policy!
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.
Learn more about in-text links on this page here
