Guest guest Posted December 3, 2008 Report Share Posted December 3, 2008 > 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2008 Report Share Posted December 5, 2008 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. > > > Quote Link to comment Share on other sites More sharing options...
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