Guest guest Posted July 13, 2008 Report Share Posted July 13, 2008 When you have red cabbage in the mix, the kraut will become lighter and very pink. This is because the red cabbage acts as litmus paper does. It changes color with the change in pH. If the cabbage is turning darker shades of purple it's becomming more alkaline which is not good for sauerkraut. As far as it turning brown, it seems a little off. Is the cabbage fully covered with brine? Maybe you need more salt? Maybe it's just normal?! haha. Let us know the progression! > > Hi folks, > > I am trying out the kraut recipe from the Wild Fermentation book. First > time. I'm using a glass 1 gallon jar, so can see what's going on in there. > I mixed green & purple cabbage and used the salt as described. The top > couple inches is now brown - not the normal golden kraut color. Brown. Is > that supposed to happen? Does it continue to change color and lighten up? > Is that top part bad? > > Thanks in advance for any info. > > Jean > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2008 Report Share Posted July 14, 2008 I have made kraut with purple cabbage before, it turns brown because the light and air oxidizes it. You can still eat it, just not 100% as nutritious as it was. try to keep the kraut under the brine and maybe even in a dark jar. (or wrap it in black paper and peel back to view your progress.) I keep mine in the back of the fridge (once it's ready to go in there) away from the light and that seems to help too. > > > > Hi folks, > > > > I am trying out the kraut recipe from the Wild Fermentation book. > First > > time. I'm using a glass 1 gallon jar, so can see what's going on > in there. > > I mixed green & purple cabbage and used the salt as described. The > top > > couple inches is now brown - not the normal golden kraut color. > Brown. Is > > that supposed to happen? Does it continue to change color and > lighten up? > > Is that top part bad? > > > > Thanks in advance for any info. > > > > Jean > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2008 Report Share Posted July 14, 2008 I have made kraut with purple cabbage before, it turns brown because the light and air oxidizes it. You can still eat it, just not 100% as nutritious as it was. try to keep the kraut under the brine and maybe even in a dark jar. (or wrap it in black paper and peel back to view your progress.) I keep mine in the back of the fridge (once it's ready to go in there) away from the light and that seems to help too. > > > > Hi folks, > > > > I am trying out the kraut recipe from the Wild Fermentation book. > First > > time. I'm using a glass 1 gallon jar, so can see what's going on > in there. > > I mixed green & purple cabbage and used the salt as described. The > top > > couple inches is now brown - not the normal golden kraut color. > Brown. Is > > that supposed to happen? Does it continue to change color and > lighten up? > > Is that top part bad? > > > > Thanks in advance for any info. > > > > Jean > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2008 Report Share Posted July 14, 2008 I have made kraut with purple cabbage before, it turns brown because the light and air oxidizes it. You can still eat it, just not 100% as nutritious as it was. try to keep the kraut under the brine and maybe even in a dark jar. (or wrap it in black paper and peel back to view your progress.) I keep mine in the back of the fridge (once it's ready to go in there) away from the light and that seems to help too. > > > > Hi folks, > > > > I am trying out the kraut recipe from the Wild Fermentation book. > First > > time. I'm using a glass 1 gallon jar, so can see what's going on > in there. > > I mixed green & purple cabbage and used the salt as described. The > top > > couple inches is now brown - not the normal golden kraut color. > Brown. Is > > that supposed to happen? Does it continue to change color and > lighten up? > > Is that top part bad? > > > > Thanks in advance for any info. > > > > Jean > > > Quote Link to comment Share on other sites More sharing options...
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