Re: Re: Extreme frustrations with fermenting

[Guest guest]

I'm confused - it sounds like you are fermenting in the refrigerator. Is that

correct? I use a crock to make my sauerkraut or kimchi and have never added any

liquid to it. I pound it until the juice of the cabbage is sufficient to cover

it. All I add is salt, no whey, as I don't care for the taste of it. I store

it in a dry dark place for a few weeks and it's always good. Once it's

fermented to taste, I transfer it to a glass jar for storage in the fridge.

Refrigeration will slow down fermentation and I would imagine adding more liquid

would dilute it as well.

For what it's worth,

Anne

I've had that problem with my ferments, that the juice disappears in

the refrigerator. I take it out, add more salted water, let it

ferment a bit more, put back into the refrigerator and the juice

disappears once again. I haven't had to throw anything out because

of it, though.

Next time I intend to pack less kraut and add much more liquid in an

attempt to compensate for the vanishing liquid.

I use the butt-end of the cabbage in the top of the jar as a

protective seal and to wedge the kraut down under the liquid. Just

toss it when you crack open the jar to consume.

-PattyT

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