Guest guest Posted April 21, 2002 Report Share Posted April 21, 2002 > Hey. Well, I made some sauerkraut on April 17th and it's been about > 4 days. I opened one of the jars (pop!) to taste it, and was really > disappointed--no sourness, no effervescence, nothing, just cabbage > and caraway seeds. What gives? I used a little more whey than NT > recommends, organic cabbage, about 1/4 the sea salt, and sterile jars > and lids. I kept the temp at about 72 degrees the whole time. Can I > just reseal the jar and leave it at room temp for a few more days, or > have I ruined it by opening and tasting it? NT recommends " about 3 > days, " how long should I leave the kraut at room temp? Are there any > visual clues that the process is going well? Should the mixture > expand (it didn't)? Should it change color (the top turned a little > pale)? Is my kitchen just lactobaccilli-unfriendly? Help! Thanks! > > Dan Dan, Never looked at the kraut instructions in NT but mine takes more than 4 days. I usually use cabbage, salt and a bit of water. This combination sits in the crock for a month, more if I forget it. Belinda Quote Link to comment Share on other sites More sharing options...
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