Guest guest Posted May 1, 2008 Report Share Posted May 1, 2008 I don't know all about it but a couple of things I know are, first that there is a succession of yeasts/bacteria in the fermentation process and the resulting acidic conditions of the end stage of fermentation will suppress growth of things that would be able to flourish in the salt or salt brine beginning. So once it's completed fermentation it may last longer with an airspace than it would when it is beginning the fermentation process. Also refrigeration plays a role, it suppresses yeast growth and some others but doesn't affect the growth of the lactic acid as much (try leaving some sourdough in the refrigerator overnight - it doesn't rise much more but becomes much more sour! --- In , " Laree " <lareekline@...> wrote: > > A friend and I made a batch of sauerkraut Sunday evening. Last > evening we each put our jars in our friges. He decided to start > eating his today. I want to wait for a month with mine because I > want more enzymes and probiotics and less salt taste. > > A long time ago, I made a batch and it rotted. But I didn't have the > jar full as I had more than a quart but less than the 1/2 gal jar I > used. So we are wondering now about air space. > > Is it air space that can cause the rotting? > > If he starts eating his now, does he have to keep eating it until > it's gone, or can you close it up and just eat it now and then for as > long as you want, even though he will have more and more air space? > > I understand that the sauerkraut must be kept under the liquid, but > am wondering how air space effects it too, if at all. > > THANKS! > > Laree > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2008 Report Share Posted May 1, 2008 I am not a saurkraut expert at all but out of all the batches I have made in the last couple of years, the only one that turned out weird (where there was an odd color and even refrigerated, the color kept creeping down so I had to throw it all away b/c it tasted funny)was this last batch where I didn't have the whole jar filled. I had it a little more than 3/4 filled. I had bought a farm fresh organic cabbage from the local winter's farmer's market and you know how farmed raised things run smaller sometimes and it didn't fill up the jar I was using. I was so upset too b/c this cabbage was really expensive. Needless to say the farmer's market ended b/c it's a temporary one and I'm back to Whole Foods cabbage. It has been an incredible journey. > > > > A friend and I made a batch of sauerkraut Sunday evening. Last > > evening we each put our jars in our friges. He decided to start > > eating his today. I want to wait for a month with mine because I > > want more enzymes and probiotics and less salt taste. > > > > A long time ago, I made a batch and it rotted. But I didn't have > the > > jar full as I had more than a quart but less than the 1/2 gal jar I > > used. So we are wondering now about air space. > > > > Is it air space that can cause the rotting? > > > > If he starts eating his now, does he have to keep eating it until > > it's gone, or can you close it up and just eat it now and then for > as > > long as you want, even though he will have more and more air space? > > > > I understand that the sauerkraut must be kept under the liquid, but > > am wondering how air space effects it too, if at all. > > > > THANKS! > > > > Laree > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2008 Report Share Posted May 1, 2008 I've eaten out of jars of kraut with more and more air space without any problems. I always made sure it was kept under the liquid though. > > A friend and I made a batch of sauerkraut Sunday evening. Last > evening we each put our jars in our friges. He decided to start > eating his today. I want to wait for a month with mine because I > want more enzymes and probiotics and less salt taste. > > A long time ago, I made a batch and it rotted. But I didn't have the > jar full as I had more than a quart but less than the 1/2 gal jar I > used. So we are wondering now about air space. > > Is it air space that can cause the rotting? > > If he starts eating his now, does he have to keep eating it until > it's gone, or can you close it up and just eat it now and then for as > long as you want, even though he will have more and more air space? > > I understand that the sauerkraut must be kept under the liquid, but > am wondering how air space effects it too, if at all. > > THANKS! > > Laree > Quote Link to comment Share on other sites More sharing options...
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