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Fri, Dec 5, 14 at 10:39
| 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? |
Follow-Up Postings:
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| Ultimately it is your choice. I'd toss it. Slimy viscous brine is usually a sign of unacceptable bacteria activity - one reason why we skim it regularly throughout the process - due to unnecessary exposure to air. Dave |
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| I'd toss it as well. It's too bad after the time you've invested in that kraut, but i wouldn't be comfortable eating it. |
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| If in fact the pH of brine is 3 , even 3.8 I would not worry about it. To further assure that no bad bacteria /spore can survive in that kind of acidic environment, I will add a Tbs of vinegar to a quart of kraut and refrigerate it. your decision. |
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| Is it slimy all the way down the container? Does the 'slime' rinse off after digging down a few inches? I would not "sample" the top 2-3 inches but I'd rinse and sample the kraut down below. |
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