Re: Re: Soft Sauerkraut

[Guest guest]

Storage is " supposed " to be done at 32-50F. So you are on the edge. Personally,

I don't like adding brine. But, Heidi has been successful with brine, so that

shouldn't be the issue alone. She's also used older drier cabbage, so perhaps

that isn't the problem, alone. But all those factors combined could've struck

your kraut out. Better luck next time.

Tonio

Re: Soft Sauerkraut

I know what you mean about whey and I try to stay away from it

whenever possible. I don't remember adding any whey (I guess I

should keep notes), but probably added some juice from a cucumber

pickle ferment or maybe some from the previous batch of sauerkraut.

Do you think adding the brine could have had something to do with

it? r'm sure I won't have to add any brine with this next batch

because the cabbage will be just harvested. My only other concern is

about storing at 50 degrees. I know that will probably allow some

fermentation to continue, but I'm figuring in the olden days, folks

kept their ferments in cool basements, not in regrigerators.

Ann

>

>

> > So, my guestion is what do you think I did wrong? Spring

cabbage?

> > Cabbage too old and dry? Using the brine? Storage temp?

> >

> > I'm anxiously waiting to harvest my fall crop of cabbage so I

make

> > another batch. I need my kraut!!

> >

> > Ann

> >

> **********

>

> Did you use whey, or did you just use a salt brine? Whey has been

> known to produce mushy results. Salt brines usually are not a

problem

> if you make sure you add enough salt.

>

>

>

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