Soft Sauerkraut

[Guest guest]

I made some sauerkraut in September using cabbages that I harvested

from my garden in probably May or early June. They were kept in the

bottom of a refrigerator in a large plastic garbage bag until I used

them in Sept.

The cabbage was somewhat dry and when salted, didn't give up enough

liquid to cover the cabbage so I supplemented with a brine.

The sauerkraut seemed to make well. I kept it at room temp for about

10 days and then transfered it to a refrigerator I used for aging

cheese. It's kept at around 50 degrees.

The flavor of the kraut is fine, though mild. The texture was good

at first, but has become very soft. Its beginning to verge on

mushy. I don't enjoy eating it anymore so I giving it to the

chickens along with the daily sprouted grains. Needless to say, I'm

disappointed this batch didn't turn out wonderful like my prior

batches.

This is the first time I have added brine. I used older cabbage

before, but probably not this old. This is the first time I've kept

it in the cheese fridge at 50 degrees instead of the regular fridge

in the 30's. The room temp for about 10 days was the same as with

prior batches.

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