Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 I was just transferring my sauerkraut from my crock to 1/2-gallon canning jars and noticed that the sauerkraut smelled rather odd - not sour, so I tasted some and it tastes oddly sweet instead of sour. Has this ever happened to anyone? I have made sauerkraut numerous times and have never had this happen. What could have caused it to " sweeten " instead of sour? Could I have let it ferment too long before refrigerating? - it was in our basement for about 3-4 weeks. With how mild the winter has been, our basement has been warmer than usual (~ 55-60 degrees F). Could our basement be too warm? I also have a second batch in a second crock which I made with both red and green cabbage. This batch smells almost like wine and there is " sediment " on top of the weight stones (Harsch crocks) and a bit of " scum " or mold on the top of the liquid. Is it worth the time to transfer this batch to cold storage? I am just baffled by these two batches of sauerkraut! Are either really safe to eat? Thank you! - Ann Quote Link to comment Share on other sites More sharing options...
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