Slimy Sauerkraut
coffeehaus
9 years ago
I just checked on a batch of sauerkraut that I started Nov. 7. The kraut fermented at around 60-68F with a glove on top. I used the proportion of 3 Tbsp pickling salt to 5 pounds of cabbage. About half-way through the fermentation, I noted that the kraut was above the brine, so I made some 3.35% brine (2 Tbsp salt/quart water as per "The Joy of Pickling"), microwaved it, cooled it and added it to the ferment. The kraut tastes OK but the brine is thick, viscous, and slimy, like cooked okra; not very appetizing. The pH checked in at around 3 using the little pH papers that turn color. I've made wonderfully delicious sauerkraut successfully several times in the past, but have never had this outcome. Should I rinse it, forget about the slime and just eat it, or compost it?
digdirt2
mdfarmer
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canfan
coffeehausOriginal Author