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Have you ever opened your sauerkraut jar to unexpected smells or strange colors and wondered, is this safe to eat? Or, what is going on? Learn three fundamental rules of fermentation and use my helpful set of troubleshooting tips to ensure your next batch is delish!
It can be very unnerving to leave a jar of vegetables on your counter to ferment for weeks on end.
It is even more disquieting to find mold growing, pink splotches – Are they from outer space? – or to get a pungent whiff of some god-awful smell when opening your jar of fermenting sauerkraut.
Do you fear that your fermentation has gone bad and you will poison your family?
In the case of fermented vegetables, such fear is unfounded.
As far as I know, there has never been a documented case of food-borne illness from fermented vegetables. Risky is not a word I would use to describe vegetable fermentation. It is one of the oldest and safest technologies we have. – Fred Breidt, microbiologist, US Department of Agriculture
– Fred Breidt, microbiologist, US Department of Agriculture
But, you ask!
What are those nasties growing on my sauerkraut?
Why do I not see any bubbles? Does that mean fermentation is not happening?
Or, my sauerkraut is too mushy. What caused that?
In this post, we’ll address these worries head-on by discussing three fundamental rules of fermentation and providing an array of troubleshooting tips.
With these insights, you’ll be able to determine whether your sauerkraut is still on track or if it’s time to start over.
Let’s demystify the signs of fermentation and ensure your sauerkraut is both delicious and safe to enjoy!
5-Senses Check for Safe & Scrumptious Sauerkraut
Use the button below to get your own printable “5-Senses Check” PDF.
Three Basic Fermentation Rules
Keep these basic rules in mind as you learn this time-honored skill of preserving foods. Have fun along the way.
Basic Fermentation Rules
- Keep it Salty! Weigh your cabbage and vegetables to ensure you add the correct amount of salt to create a 2% brine.
The correct numbers are 1 tablespoon (16 grams) of salt for 1 3/4 pound (800 grams) vegetables OR 3 tablespoons of salt for 5 pounds vegetables. Remember, these weights include not just the cabbage, but any vegetables and seasonings you’re mixing with the cabbage. - Keep it Under the Brine! Use some type of weight to keep fermenting cabbage and vegetables submerged, especially during the first 7-10 days when the microbial climate of your jar is established.
Put on a lid to keep out the air! Fermenting is an anaerobic process. - Keep it at the Ideal Temperatures! This is especially important during the first few days of fermentation when the lactic acid bacteria are creating the lactic acid necessary to preserve your sauerkraut. If your kitchen is too warm or too cold, look around for a better spot. A temperature range of 65-70°F (18-21°C) degrees is ideal.
Want to make sure nothing goes wrong with your sauerkraut fermentation? Visit my recipe How to Make Sauerkraut in a Jar in 7 Simple Steps [Healthy, Flavorful, Easy] for numerous tips and step-by-step instructions with plenty of photos.
I’ve broken my troubleshooting tips into broad categories to help you figure out what is happening in your jar or fermentation crock. It is rare that you will find a situation where your sauerkraut needs to be tossed. Usually, what you are seeing is normal and can be fine-tuned by adjusting the temperature at which you’re fermenting and how long you’re fermenting.
I’ve included some images from the Comments section where readers have uploaded their pictures of moldy, slimy, brown sauerkraut. Such pictures are worth a thousand words. 🙂
Things Growing on My Sauerkraut
The sudden invasion of green and black fuzzies or white powder on your precious ferment can be rather alarming prompting even the hardiest of us to toss it all and vow to never ferment again.
Please be patient and take the time to figure out what went wrong. Or, what went “right” to allow the mold or yeast to take hold. Molds and yeasts are rare if the basic rules for fermentation are followed.
Here is a helpful Facebook post with many great pictures to help you tell the difference between mold or yeast growing on your ferment.
Kahm Yeast
Kahm can describe a number of yeasts that will sometimes show up on the surface of a ferment that hasn’t reached a high enough acidity.
Kahm yeast is a flat, thin, white to cream-colored powder and if it grows thick enough, it can almost look like velvet. The yeast can also appear as a creamy scum if it forms and then the brine level drops below the surface.
You may see Kahm yeast raised from the surface of your brine if air bubbles get trapped by the Kahm yeast layer.
Kahm yeast takes hold at the beginning of fermentation if the required high acidity level of your ferment is slow to form. It appears most often during warm weather and when fermenting sweeter vegetables, such as beets, carrots, and peppers. Its growth is often an indicator that not enough salt was used.
It can look scary and unpleasant and even smell a little strong, ranging from yeasty to cheesy or even reminiscent of alcohol. Although harmless, Kahm yeast is something you don’t want to let overgrow since it affects the flavor of what you are fermenting.
Tips to Avoid Annoying, Powdery Yeast
- Ferment at cooler temperatures. This is especially important during the first few days of fermentation when the lactic acid bacteria are creating the lactic acid necessary to preserve your sauerkraut. Look around your home for a cooler spot or ferment during a cooler season. A temperature range of 65-70°F (18-21°C) degrees is best.
- Use sufficient salt. It can be a good idea to increase the amount of salt you use when fermenting at temperatures that are higher than ideal. Use a heaping tablespoon instead of a level tablespoon, or 2.5%, if weighing your salt.
- Give the lactic acid bacteria easy access to the sugars in your vegetables. A fast rise of acidity levels in your jar reduces the chance that Kahm yeast will take hold. Acid levels rise as the bacteria consume the naturally occurring sugars in your cabbage and vegetables, sugars that are locked inside the cells of your vegetables. By thinly slicing your cabbage, you make it easier for the bacteria to get at those sugars. Pull out that mandolin!
- Keep your ferment submerged and sealed. Since yeasts are airborne and can only grow where there is air, be sure to submerge your ferment below the brine and use a lid on your fermentation vessel. Doing so helps to stack the deck in your favor, but even the best of us have had yeasts grow in a sealed jar.
- Reduce the amount of sweet vegetables used. The sugars in ferments that include sweets vegetables set the stage for yeasts to take hold. If you’re fermenting during the heat of summer, you might want to refrain from using carrots, beets, or sweet peppers in this particular batch of sauerkraut. Or instead, reduce the length of time that you ferment high-sugar ferments.
A few years back, I tossed a jar of sauerkraut that had strange creamy-white threads of who-knows-what working their way along the top layers. I now know it was Kahm yeast with a strong alcohol smell to it. Too far along to even consider eating. Read about it here.
What to Do If You Have Kahm Yeast Growing on Your Ferment
Due to its powdery nature, it can be hard to remove, and once it has invaded your jar, it tends to reappear after removal, even when stored in your refrigerator. To make removal easier, wait until fermentation is complete – or even cut it short – remove all of the yeast, including what is stuck in the jar, and then taste the top layer. If it tastes of Kahm yeast, remove it until you get down to a section that tastes fine. Then, repack your sauerkraut into a clean jar.
This is a time to thoroughly clean your jar, crock, lid or whatever came in contact with this batch of sauerkraut, perhaps using a distilled white vinegar solution.
Mold
Mold is raised and fuzzy and can be white, black, blue, green or even pink. Mold grows from mold spores that are present everywhere in the air and on the surface of fruits and vegetables.
Mold begins growing when spores land – or already exist – on a wet nutrient-rich surface, such as bits of exposed cabbage, and over time grows into a thick layer. They can actually survive in acidic foods so it’s not necessarily the acidity that deters them. But don’t grab your bleach bottle and try and sterilize your jar and lid trying to kill these mold spores. You’ll be killing off the bacteria just the bacteria you need.
All bacteria and fungi produce what are called, in scientific terminology, ‘competitive factors.’ Lactobacillus produces lactic acid and hydrogen peroxide that is lethal to mold spores. The faster the Lactobacillus takes hold, the less likely you’ll have mold. And a perfectly sterile environment is not good for the bacteria, just like it’s not good for the mold. – Wild Fermentation Forum
Another blogger has more on mold in ferments with lots of pictures here.
This picture from one of my readers shows some mold. Their cabbage floaties trap was out of the brine and exposed to air and mold grew. Toss the offending piece. The rest is fine.
First off, rarely should you have mold growing on your ferment. If you do, don’t get mad and think you will never figure out fermentation. Instead, treat the mold as a big Thank You! from the mold spores. You established the perfect home for them to grow: air, warmth, and not enough little salt.
Figure out exactly why the mold grew and adjust the next batch accordingly.
Tips to Prevent the Dreaded Mold
- Use clean equipment. Clean does not mean sterile. The trick is to provide a fermentation environment where good bacteria can quickly out-compete the bad bacteria. Sanitizing things is overkill and destroys the bacteria necessary for establishing the proper fermentation environment. Simply clean your jars and equipment with gentle dish soap and rinse well with water.
- Pack jar 75-80% full. Too much air in your jar can lead to mold and yeast growth since it may take a while for the production of gases by the bacteria. These CO2 gases force oxygen out of the jar. Add more cabbage or move it to a smaller jar.
- Ferment at cooler temperatures. This is especially important during the first few days of fermentation when the lactic acid bacteria are creating the lactic acid necessary to preserve your sauerkraut. Look around your home for a cooler spot or ferment during a cooler season. A temperature range of 65-70°F (18-21°C) degrees is best.
- Use sufficient salt. If you’re fermenting at temperatures that are higher than ideal, increase the amount of salt you use. Use a heaping tablespoon instead of a level tablespoon, or 2.5%, if weighing your salt.
- Create an anaerobic environment. Mold needs air to grow. By keeping your ferment below the brine and using an airlock of some type, mold can’t get to your ferment.
- Use fresh, top-quality ingredients. Vegetables that are starting to go bad have a higher mold content than fresh vegetables. Give a competitive advantage to the good bacteria and use super-fresh vegetables
Should You Salvage a Moldy Ferment or Be Safe and Toss It?
This is a personal question that you will have to answer. I’ll share my insights but leave the final decision up to you.
Mold spores are everywhere. We can’t eliminate them.
If the environment is right, mold spores will grow and multiply on the surface of your ferment. This is fairly common with open crock fermentation where the nutrient-rich surface of the ferment is in contact with oxygen-rich air. Usually, underneath the mold growth, your ferment is untouched and smells fresh and clean.
The few times I’ve made the decision to toss a jar of moldy sauerkraut, I have removed that top layer of nasty-looking stuff to unearth wonderful, tangy, and fresh-smelling sauerkraut. I stop mid-toss as my hate-to-waste side kicked in and it was saved from the compost pile and enjoyed by the family.
Most find it perfectly safe to remove the layer of mold on top of their ferment. This is fine with greenish or grayish mold. However, toss ferments with black, pink, or orange mold or if they have an off smell.
If you are not comfortable salvaging a ferment or are sensitive to molds, by all means, throw it all out!
[su_testimonial name=”Thanks! Anna” photo=”https://www.makesauerkraut.com/wp-content/uploads/2014/09/avatar-F16.png”]Hi Holly, The last lot of Skraut smelled vile! It has been very hot for a few weeks and I thought it had gone off. I decided to put it in the Kompost and as I tipped it out I realized that just under the top it looked quite ok and smelled good. I tasted it and it was delicious. Surprise surprise, I think it is quite hard to ruinSauerkraut. I eat it every day and I think it helps to keep cancer at bay![/su_testimonial]
How to Salvage a Ferment that has Mold
Remove mold or other surface growth, as best you can as soon as you see it. The longer you allow the mold to grow, the deeper it penetrates your ferment. Molds can digest pectins, leading to mushy vegetables. Molds also digest lactic acid, the crucial preservative in your ferment.
Gently remove your weight from your fermentation vessel, then use a large spoon to get under the mold and skim it off the best you can. Evaluate the texture of the underlying ferment, removing any layers that are soft or discolored. If you have pH strips, test your ferment, looking for a pH reading below 4.0.
Since mold needs lots of oxygen to grow, it doesn’t hurt to then stir the brine layer a bit to submerge any microscopic mold spores you may have missed, thus depriving those microscopic beings of the oxygen they need for survival.
A Watch Pot Never Bubbles: Bubble Issues
During the first few days of fermentation, you should see little champagne-like bubbles slowly moving through the sauerkraut and rising to the surface.
These bubbles are most predominate during the initial few days when the first bacterial strain to go to work (L. mesenteroides) are eating the sugars in your cabbage and vegetables. This produces carbon dioxide, hence the bubbles. Their work also increases the acidity of the brine. You may hear an occasional fizzy sound as the bubbles work their way out of your jar, either through your loose lid or an airlock.
Though this is one of the key fermentation signs, don’t panic and toss your jar if you don’t see bubbles. They can be elusive and not every batch of sauerkraut progresses through each stage with perfect timing. You are not fermenting in a climate-controlled laboratory!
Help! No Bubbles! My Ferment had Died
Keep Calm!
The bubbles are most likely in your jar but you can’t see them because they are trapped in the packed fermentation mixture. Remember, if it is past the first 5-7 days, you may no longer see many bubbles, if any.
Tips if You Don’t See Bubbles
- Release trapped bubbles. To reassure yourself that fermentation is progressing, try a few solid taps on the outside of the jar. You should see some bubbles begin to move up the sides of your jar
- Find a warmer spot. If your home is especially cool, fermentation will unfold slowly and bubble production will be reduced. Be patient or move your jar to a warmer spot. A temperature range of 65-70°F (18-21°C) degrees is best.
- Check your cabbage source. The amount of bubbles you see depends somewhat on the sugar levels in your cabbage, which can vary quite a bit depending upon variety and growing conditions. Nutritional data shows that the sugar content in 5 types of raw cabbage ranged from 1.18 grams to 3.83 grams per 100 grams. Cabbage low in sugar provides less food for the bacteria to eat and results in reduced production of carbon dioxide, those elusive bubbles. You won’t be able to test your cabbage for sugar levels, but if you’re concerned about an inactive batch, try buying your cabbage from another source. Cabbage that has been irradiated to increase its shelf life is devoid of microbial life, the very microbes necessary for fermentation. To avoid this issue, purchase organic cabbage.
- Look for other signs of fermentation. Cabbage turning from bright green to dull yellow, a cloudy brine or a sour taste to your ferment are all indicators that fermentation is unfolding as intended.
There is a Growing Foam-Like Mass of Bubbles Creeping Out of My Jar
With some batches of sauerkraut (usually those exceptionally high in natural sugars), you may see a foam-like mass of bubbles collecting on the surface of your ferment. The bubbles may even be colored depending on what you used to flavor your sauerkraut. Beets will leave a dark-red to brownish scum of bubbles.
Tips for Dealing with a Foaming Mass of Bubbles
- Keep your jar in a bowl. To catch an overflowing mass of brine and bubbles, be sure to place your jar of fermenting sauerkraut in a shallow bowl or tray.
- Skim off foam. Skim any persistent foam off the surface and discard. Foaming slows down quite quickly and usually stops by the end of the first week.
- Reduce the amount of sweet vegetables used. A good rule of thumb for a balanced batch of sauerkraut is 25% flavoring ingredients and 75% cabbage, especially when including sweet ingredients: carrots, beets, sweet peppers, and corn. This not only prevents excess bubbles but also prevents the formation of a syrupy batch or the domination of yeasts common in an alcohol ferment.
Brine Issues
Brine. That essential salty, nutrient-rich fluid keeps our ferment safe from airborne molds and yeasts. Sometimes, it is so copious that it flows out of the jar and onto our countertop. Other times, it just disappears and leaves our sauerkraut high and dry.
Help! I Have Too Much Brine. It is Spilling out the Top of My Sealed Jar
The first week of fermentation is when visibly your ferment is most active. Gases created during this first stage of fermentation need to push their way up and out of your packed sauerkraut. If these air bubbles instead get trapped in your packed sauerkraut, the mixture will expand and move up in the jar. This is called “heaving” and results in either brine pushing up and out to make a puddle around the jar or brine trickling down into available air pockets to make the top of your sauerkraut looks dry.
The amount of brine produced in your fermenting sauerkraut can vary dramatically from one batch to the next. Generally, you’ll have more brine at the beginning of fermentation and during the part of the day when your house is warmer. Ideally, you do not want to lose this precious brine. It helps to keep your ferment anaerobic and provides moisture in your jar of finished sauerkraut.
Tips for Dealing with Brine Overflow
- Catch the Brine. Make sure your jar is sitting in a small dish to prevent excess brine from overflowing onto your countertop. Check your dish daily during the first week. Empty and toss brine as need be.
- Leave enough headspace in your Jar. Yes, it’s easy to overpack a jar – I sure did with those cranberries! trying to avoid wasting any of that precious space. Doing so usually ends in a messy disaster. Try to pack your jars about 75-80% full, leaving about 2 inches (5 cm) of space between the top of your packed sauerkraut and the top of your jar. This gives a place for the brine to go as your packed sauerkraut expands
- Release trapped air bubbles. To release these trapped bubbles, first, remove the lid, then either push down on the weight, slide a butter knife along the inside of the jar or poke the sauerkraut with a bamboo skewer. Doing so will release the air bubbles and allow the sauerkraut to condense back down into the jar and the brine to once again cover the top of it. If you no longer have enough brine to cover the top of your sauerkraut, go ahead and make a small batch of 2% brine.
- Use a Fermentation Weight that Takes Up Less Space. I still recommend a little jar as a “weight” to keep things simple for first-time fermenters. However, one of its drawbacks is that it uses up space that would be better left for the brine. This is where the weight and size of a glass Pickle Pebble weight come in handy, though I’m not convinced it is always heavy enough.
- Invest in a Fermentation Gate. “Fermentation Gate” is a term I’m using to describe something “locked” into the neck of your jar that can’t be moved by the force of the expanding sauerkraut mixture. The gate stays locked and your ferment then has to remain in place below the brine. Currently available examples of Fermentation Gates are the Pickle Helix, the Kraut Source Fermentation Lid, ViscoDisc Canning Buddies and the Pickle Pusher also shown on my Fermenting Supplies page, which is kept up-to-date with the latest gizmos.
- Enjoy free entertainment. Watch the bubbling action and enjoy and observe how the brine falls and rises with temperature in your home.
Cloudy Brine
Cloudy brine is perfectly normal and actually a sign that fermentation is progressing. You may also notice some white sediment forming at the bottom of the jar. This white powder is from the bacteria and is perfectly normal. Some say it is caused by dead cell walls from the vegetables floating around. Others say it is from iodine or anti-caking agents found in some salts.
If your sauerkraut contains beets, turmeric or other deeply colored vegetables, you may see the brine change to match the color of what you are fermenting. You may also notice dirty specks of color – especially when using carrots or beets – forming at the top of your jar. All is good.
It is fine to consume cloudy brine; it is loaded with B-vitamins.
Brown Brine
This picture from one of my readers shows some brown brine.
When fermenting during warm weather, you may notice that your brine turns brown. Harmless but rather unappetizing. Try to cool things down with one of these tips.
Slimy Brine
This picture from one of my readers shows some slimy brine.
The first time slime found its way into one of my jars of fermenting goodness was with the popular Ginger Carrots recipe in Sally Fallon’s book Nourishing Traditions. Many of us have had a similar experience. We’re lured in by the opening of the recipe: “These are the best introduction to lacto-fermented vegetables we know.”
The high sugar content of the carrots invites unwanted microorganisms that prefer the high-sugar vegetables.
Sauerkraut with thick, stringy, slimy brine occasionally develops early on in the fermentation process due to the production of dextrans by rapidly growing strains of Lb. cucumeris and Lb. plantarium bacterium. Dextrans are high molecular weight polysaccharides made from glucose molecules, hence the slippery, syrupy brine.
This occurs especially at elevated temperatures or when fermenting vegetables high in sugars, like beets, carrots or sweet peppers.
Banish Slime with These Tips
- Ferment at cooler temperatures. This is especially important during the first few days of fermentation when the lactic acid bacteria are creating the lactic acid necessary to preserve your sauerkraut. Look around your home for a cooler spot or ferment during a cooler season. A temperature range of 65-70°F (18-21°C) degrees is best.
- Reduce the quantity of high-sugar vegetables. Since slimy brine is most common with high-sugar vegetables, keep them to a minimum especially if fermenting during elevated temperatures. Leave it to ferment longer, up to a month or move to the fridge for a few weeks. See: Which Vegetables and Seasonings Should I Use to Make Sauerkraut?
- Consider the use of a starter culture. If you live in a warm climate and are having repeated batches of sauerkraut with slimy brine, look into using a starter culture to ensure that the necessary strains of bacteria populate your ferment. I’m not a fan of using starter cultures, but I know some living in tropical countries have had success using them.
- Give the bacteria some time. Place in refrigerator for a few weeks to give the various bacteria a chance to rebalance.
- Add a 2% brine. If you’re fermenting just grated carrots, cover them in a 2% brine (1 tablespoon salt to 2 cups water) before fermenting.
- Shorten fermentation length. If your sauerkraut has more than the recommended amount of sweet vegetables or fruit, move to your refrigerator after just 10 days and leave there for a couple of months to finish fermenting.
Not Enough Brine
When you are massaging the salt into your cabbage you may notice that you have to work harder and longer to get a puddle of brine. The cabbages you used to make your sauerkraut could have dried out in storage. I have a whole post devoted to dry sauerkraut.
There are two times of the year cabbage is grown: spring and fall. In the spring, cabbage is ripening during longer, warmer days, which drys it out. In the fall, cabbage is ripening during shorter, coolers days which makes for sweet, densely packed heads.
Here are a Few Ways to Ensure you have Enough Brine
- Use fresh cabbage. Even though cabbage is approximately 92% water, if it is June and you’re about to make a batch of sauerkraut, that cabbage has most likely been in cold storage for 6 months and will have lost some of its moisture. Loss of moisture means less brine. The closer to harvest that you purchase your cabbage – and make sauerkraut – the more brine it will produce and the less chance of dry sauerkraut. When purchasing, select cabbages that seem heavy for their size and show tightly packed leaves when sliced open.
- Include watery vegetables. Grated radishes, carrots, beets, thinly sliced onions, or turnips will all give off a lot of liquid and help make copious brine.
- Add citrus juice. This tip comes from Kirsten and Christopher Shockey, authors of my favorite fermentation book: Fermented Vegetables. “A few tablespoons of lemon juice, bottled or fresh, can save the day. The lemon flavor will be subtle, as it gets lost in the acidity that you are creating with the fermentation. If you want to taste the lemon, add the zest also. You can also add fresh-squeezed orange, lime or grapefruit juice.”
- Slice Cabbage Thinner. Thin thread-like cuts of cabbage about ⅛ inch thick (2-3 mm) make for easy brine production along with overall improved quality of the finished product. Thread cuts expose more cabbage cells. More exposed cabbage cells release more fluid and more lactic-acid bacteria. More lactic-acid bacteria creates more lactic acid. Lactic acid helps to maintain a good pH which preserves flavor, texture, and color. What is the best way to get those thread cuts? A mandolin! Or, a food processor
- Ferment in a water-sealed fermentation crock. Sauerkraut fermented in the larger ceramic fermentation crocks tends to retain more brine.
Texture Issues
The texture of your finished ferment can range from melt-in-your-mouth soft to hurt-your-teeth hard with everything in between. Variations in batch occur throughout the year usually due to the temperature at which you are fermenting.
Sauerkraut that is Too Soft
If you prefer sauerkraut with a nice crunch, it can be heartbreaking to open up your jar to find mush.
Soft sauerkraut results when bacteria that normally do not initiate growth until the later stages of sauerkraut production actually grow earlier usually due to too high of fermentation temperatures or not enough salt. You can’t rescue the current batch but for future batches, adjust one or all the Salinity, Temperature and Time dials. See also How Long To Ferment Sauerkraut?.
Tips for Preventing Soft Sauerkraut
- Salinity. A higher salinity will slow down fermentation. Bump up your salt numbers just a tad. For a one quart (liter) batch, add a tad more salt: ½ teaspoon (4 grams).
- Temperature. Ferment at cooler temperatures. This is most crucial during the first week of fermentation. This makes it hard if you’re are fermenting during the summer. Sauerkraut is traditionally fermented during the fall when temperatures are cooler. See 11 Cool Fermentation Tips for Hot Weather
- Time. Ferment for a shorter time period. Sample your sauerkraut at the one-week mark and then every few days until it is at your preferred texture.
Sauerkraut that is Too Crunchy
To achieve a softer texture, adjust one or all the Salinity, Temperature and Time dials. See also How Long To Ferment Sauerkraut?.
Tips for Dealing with Sauerkraut that is Too Crunchy
- Salinity. Use a tad less salt for future batches. For a one quart (liter) batch, 2½ teaspoons (14 grams) total.
- Temperature. Ferment at warmer temperatures.
- Time. Ferment for a longer time period.
- Pound! When you are making your next batch and once you have mixed in your salt, spend some time actually pounding your cabbage mixture to break down the cabbage more than is possible by just “massaging the salted cabbage mixture with strong hands.” You’ll need a kraut pounder for this or you can use the end of a rolling pin, potato masher or similar device.
Flavor Issues
Be mindful of how your sauerkraut tastes and work with fermentation parameters until you get it right. Life is too short to eat blah sauerkraut!
Not Enough Tang
The sour flavor in sauerkraut comes from lactic acid produced by the lactic-acid bacteria (LAB) eating the sugars in your cabbage and vegetables. Once all the sugars have been converted to lactic acid, your max levels of tang have been reached.
Try These Tips for More Tang in Your Sauerkraut
- Time. If the cabbage you used wasn’t especially sweet you may not find your sauerkraut to be sour enough. Let it ferment a few days longer, then sample once again. If you don’t notice any increase in the tang, then sugars have been used up and this batch won’t get sourer.
- Provide more sugar for the LAB. For future batches under similar conditions, experiment with adding a touch of sugar to your ferment, say ½ teaspoon for a 1-quart jar, which will provide more food for the LAB to then create higher levels of lactic acid.
Too Salty
Sometimes too much salt gets mixed into our ferment, resulting in overly salty sauerkraut. Or, if you have been restricting your salt intake, sauerkraut may seem overly salty to you. Some sources say to rinse the sauerkraut. Doing so rinses off some, but not all of the beneficial probiotics. Personal preference along with the type of salt you used will play a factor in how salty your finished sauerkraut tastes.
Tips for Dealing with Salty Sauerkraut
- Use a mineral-rich salt. Himalayan Pink Salt and Redmond’s Real Salt are mineral-rich salts that contain a bit less sodium and impart a greater depth of flavor to foods than ordinary table salt does.
- Use a bit less salt. Decrease the percent of salt used down to 1.5%. (2 ½ teaspoons; 12 grams)
- Add a potato slice. I have not tried this, but culinary experts often add a raw potato slice to dishes that are too salty. In theory, it will act like a sponge, absorbing excess salt.
- Rinse. Just before eating, you can give your sauerkraut a quick rinse. This will wash off some but not all of the beneficial bacteria.
- Disperse the saltiness. Mix your sauerkraut into a salad or stir into a dish just before serving.
- Ferment longer. Sodium levels in sauerkraut are not changed by fermentation. However, as your sauerkraut ferments, acid levels rise that will mask the salty taste.
- Dehydrate. You can salvage a salty batch of sauerkraut by dehydrating it into a “Flavoring” Salt. I use my Kimchi-Flavoring salt in deviled eggs, pasta dishes and on sauteed greens. See the last tip on my 5 Ways to Store Fermented Sauerkraut [One is Controversial] post.
Color Concerns
As sauerkraut ferments, the bright green of the cabbage slowly fades to become almost pale white at the end of fermentation. This is normal. What if your sauerkraut turns pink? Brown?
Pink Sauerkraut
Pink sauerkraut can be quite beautiful and is great if it comes from red cabbage, beets red kale or even some fruits. But sometimes, pink color in sauerkraut is caused by pigments produced by the growth of certain types of yeasts. These yeasts may grow if there is too much salt, an uneven distribution of salt or if the kraut is insufficiently covered during fermentation. The yeasts that cause pink sauerkraut are not considered harmful and the sauerkraut is perfectly safe to eat.
Brown Sauerkraut
Over time, a jar of sauerkraut stored in your refrigerator will darken slightly. This is normal and perfectly fine to eat.
If instead, there is a brown layer of sauerkraut at the top of the jar, that portion of sauerkraut is oxidized. Air got to that section of sauerkraut and caused it to turn brown.
Since it is protecting the sauerkraut below, leave it alone, move your jar to the refrigerator and when you are ready to eat from the jar, remove and toss the oxidized layer.
Tips to Prevent Brown Sauerkraut
- Create an anaerobic environment. Use a fermentation weight and airlock to prevent air from getting into your ferment. Also, see these tips for dry sauerkraut.
- Invest in a Fermentation Gate. “Fermentation Gate” is a term I’m using to describe something “locked” into the neck of your jar that can’t be moved by the force of the expanding sauerkraut mixture. The gate stays locked and your ferment then has to remain in place below the brine. Currently available examples of Fermentation Gates are the Pickle Helix, the Kraut Source Fermentation Lid, ViscoDisc Canning Buddies and the Pickle Pusher also shown on my Fermenting Supplies page, which is kept up-to-date with the latest gizmos.
- Don’t introduce excess air. Wait at least until the end of the first week to sample your sauerkraut. By this time enough lactic acid has been produced and the pH has dropped sufficiently that introducing air into your ferment at this time should not cause oxidation.
Blue or Green Garlic
This image from one of my readers shows a clove of garlic that has turned a bluish green. Alarming!
In acidic conditions – fermenting – a compound found in garlic breaks down and reacts with amino acids to produce the blue-green color. Dramatic, but safe and no change in flavor.
Smell Issues
Funky old socks? Gym sweat? Farts? Rotten eggs? Stinky Swiss cheese? Sulfur? Even bleach! Those are a handful of the terms used to describe what fermenting sauerkraut can smell like. Thankfully, not every batch will produce these off-putting odors.
Natural Fermentation Odors
According to Kirsten and Christopher Shockey, authors of Fermented Vegetables – that I reviewed here, most of the stink periodically experienced in fermentation is caused by the production of naturally occurring fatty acids. For reasons unknown, some batches produce one or more of these acids in quantities that affect the smell.
Propionic acid is often described as smelling like human sweat or dirty socks or can also smell sulfurous like flatulence. Caproic acid smells like goats. Butyric acid smells like rancid butter. Isovaleric acid smells like a stinky locker room
Sulfur-containing compounds found in cabbage – and other cruciferous vegetables – can also produce strong and pungent odors.
Just remind yourself the numerous nutritional benefits they are packed with as your nose adjusts to the odors. Rest assured, however, your sauerkraut is still safe to consume.
Pungent Odors
If, however, your sauerkraut smells like rotting or putrid food, you’ll want to toss it. Putrid is an unmistakably awful odor that might even make your eyes water. Usually, molds, yeasts or an off-color accompany truly putrid-smelling sauerkraut.
What to Do When Overpowered by Smelly Sauerkraut
- Be patient. The strongest odors occur during the first few days when the various acids, are finding their way out of your jar. After that, odors will be less noticeable.
- Compare odors with some store-bought sauerkraut. If you are totally new to sauerkraut and not sure how if what you smell is putrid or normal, buy a jar of sauerkraut to get a sense of what sauerkraut smells like. Look for raw, unpasteurized sauerkraut in the refrigerated section of a natural foods store. Compare its smell to what you have fermenting and nibble on it while you wait for your sauerkraut to ferment.
- Trap odors. Keep a dish of baking soda next to your fermenting sauerkraut where it will absorb some of the odors.
- Relocate. Move your ferment to another room in the house – or even the garage – where it is out of the way, or even ventilated.
- Use water-sealed lids. Invest in water-sealed fermentation lids or a water-sealed fermentation crock that tend to trap most of the offensive odors.
Invaders: Fruit Flies and Maggots
If you are fermenting in an open crock or not able to put a lid on your jar of fermenting sauerkraut, both flies and fruit flies can find it and lay their eggs on the surface. The result? Maggots crawling out a few days later.
Though most prevalent during warmer months, fruit flies can be a problem all year-round. They are attracted to ripening fruit, fermented fruits, tomatoes, melons, squash, bananas, potatoes and onions. If I notice fruit flies, I set a few fruit-fly traps around my kitchen. I share two favorites, below.
Protecting Your Ferments from Things That Fly
- Lure them with apple cider vinegar bait. Pour a few ounces of apple cider vinegar into a shallow bowl. Plain vinegar does not work. Add a drop or two of dish soap. The vinegar attracts the flies and the soap reduces surface tension causing them to drown.
- Set a fruit trap. Place apple cores or other fruit bits into a small bowl and tightly cover with plastic wrap. Use a toothpick to poke a set of holes in the plastic. The fruit attracts the flies and they find their way into the bowl through the tiny holes but they can’t find their way back out. If you’re feeling kind, you can take the trap outdoors to release them.
- Protect your ferment. In the summer months when flies are most plentiful, It is imperative that you protect your ferment. Use a lid if fermenting in a jar. Or, if fermenting in an open crock, cover it with a finely woven cloth and tie a string around its edges to secure it.
Remove Infested Layer
If you do find maggots in your crock of sauerkraut, there is no need to panic or discard the whole batch.
As they hatch on the surface of a ferment, maggots migrate up and out of the food; they do not burrow farther down. Remove the top inch or so of the fermenting vegetables, and go as deep as necessary until you reach sauerkraut with no signs of maggots, no discoloration and a pleasant aroma. Be sure to wipe the interior sides of the vessel to remove any lingering maggots or eggs. – Sandor Katz, The Art of Fermentation
WOW! That should cover just about anything that could go wrong with your ferment. Let me know if I missed something.
5-Senses Check for Safe & Scrumptious Sauerkraut
Use the button below to get your own printable “5-Senses Check” PDF.
Remember the Basic Fermentation Rules
This should cover any imbalances you might encounter in your jars as you explore the wonderful and wild world of natural fermentation. Do not let them scare you away. Follow the basic rules of fermentation:
- Keep it Salty!
- Keep it Under the Brine!
- Keep it at the Ideal Temperature!
You will be successful! My recipe covers it all. Go give it a try and you might never need to visit this post again.
Last update on 2025-06-22 / Affiliate links / Images from Amazon Product Advertising API
What a wonderful, amazing summary of fermentation! I have a bunch of jars going right now and get sketched out by the thin, white film that I am taking off every few days, giving my ferments love 😉 now I feel so much more encouraged and happy knowing that my fermentation went well. thanks!
Hi Kris,
Nice to know I’m helping you realize that your ferments are happy and safe! They’re fun pets to have in the home. If you’re using lids and have the salt ratio correct, you’ll find that there isn’t be much in the way of white film. Happy Fermenting!
Hi! Thanks for your tips. I just made my first batch of sauerkraut yesterday, in a 2 gallon crock. The plate I intended to use to hold it down, ended up not fitting in the crock. So in a pinch, I used the brine inside the Ziploc weight I have read about. After weighing it down, I couldn’t quite tell if I had enough brine so I made some up and added it. I checked it today and it just seemed like way too much brine (several inches). I removed some with a ladle and am now down to an inch or so. My question is…I’ve read a lot about not having enough brine, but can you have too much? I don’t want to mess with it too much, but it’s hard to tell what’s going with this Ziploc full of water. Thanks!
Hi Jenn,
Congrats on a getting a crock of sauerkraut fermenting. Good troubleshooting to keep it below the brine.
I wouldn’t worry about too much brine. I only have experience with the closed water-moat crocks where evaporation of brine is not an issue. I would say the extra brine is good in case you do lose some to evaporation. Also, it is nice when packing the finished crock into jars to have the extra brine.
Just keep your crock inside some type of container to catch any brine that spills over.
Happy Fermenting,
Holly
Hi, I’m really glad to find someone knowledgeable that I can ask questions about fermenting vegetables . I’m just now fermenting for the very first time. I used a recipe I found online for ginger/garlic baby carrots. I bought the pre-cut packages and am fermenting them whole with chunks of ginger root and garlic cloves in salt water.
My problem is the mold. It’s growing all over the top of the large cabbage leaf that I have stuffed in the top of the jar to keep the carrots down under the brine. There is a lot of the cabbage leaf that is not covered by the brine and that’s the part that is getting moldy. The leaf in one jar looks kind of brownish w/some black mold and some white chunks that are loose and floating in the top of the jar.
The leaf in the other jar still seems to look healthy green but is starting to show some black spots of mold. There are no white floating chuncks in this jar. I’ve been fermenting at around 70-78 degrees F room temperature as I have not been running the AC. According to the instrux, you only ferment these carrots for around 7 days.
So far 6 or 7 days in there have been only a few bubbles. The brine has never overflowed the jars.
I’m afraid to eat them and don’t know if the mold on the cabbage has affected the carrots below. I know mold spores can put off micotoxins and you can’t see the toxin but some people are sensitive to the toxin even more so than the mold.
What do you think, are they safe to eat?
Thanks,
Lori
Hi Lori,
First off, my expertise is with sauerkraut. That’s what my family loves and eats; the rest tends to go to waste. I have limited experience with brine fermentation, but I’ll share what I can.
A couple things come to mind. One, there might be some preservatives or coating on the pre-cut carrots that are interfering with creating a lactic-acid rich environment for safe fermentation. Try peeling and cutting into sticks fresh whole carrots.
Two. What percent brine did you create? For fermenting carrots and other vegetable chunks, you’ll want to use 1 tablespoon salt for 2 cups of water. Was there iodine in your salt?
Three. It is hard to ferment in a warm house. So, if you don’t want to wait for cooler weather, try fermenting for just 3 days.
Use a smaller jar or cleaned stone to hold everything below the brine. Put on a lid, it you can.
You might not see as much bubbling action with the brined carrots as you would with sauerkraut and it tends to peak around day 3.
It sounds like more mold that I would want, especially the black mold. I would toss, learning what you can and try again with a small batch until it works for you. In the right environment with everything below the brine, there should be no mold.
Keep my posted and best of luck,
Holly
Holly, Thanks for your quick response! The recipe called for 2 Tbsp salt with 2 cups of water. I used deionized, RO, filtered water and pink himalayan salt. It also said ferment for 7-10 days at temp of 65-80 degrees.
So black mold is an absolute no no? I’ve read in different blogs that mold on top can just be scraped off, but they don’t go into detail about the mold. I know there are black, pink, green and red molds that can grow on food. There was even one blogger who claimed she just ferments her cabbage on the counter top with only a tea towel covering it and she also said she scraped the mold off the top.
I agree with your point about the preservative on the pre-cut carrots possibly interfering. The carrots were organic but I think I recall reading somewhere that when they bag even the organic carrots, they put something on them, I just don’t remember what.
Can you go into what is an acceptable amount or color of safe mold?
Thanks again,
Lori
Hi Lori,
It sounds like you used too much salt – double what I’ve seen recommended – and that prevented any fermentation from happening.
Like I said above to “Gentle Reader,” Life is too short to eat questionable sauerkraut! or… fermented carrots! You want yummy mouth-watering ferments that you and and/or your family relishes.
If the conditions are right, there should be no mold growing. I deem the mold unsafe-microorganisms are growing improperly. I’ll continue my own research…
I want to keep you healthy and alive and am not comfortable telling you to eat black, moldy foods. You can ferment without molds. Keep it clean, below the brine and use the right amount of salt.
Press on and try again!
Holly
Forgot to mention that they are in narrow neck jars with lids and I have been burping them. Also, I rinsed the carrots in filtered water prior to fermenting them, just in case there was some additive or preservative on the carrots.
Help! No one seems to have an answer for my sauerkraut problem. After seven weeks of sitting, my brine is turning dark brown. I don’t mean yellow or golden, I mean dark brown. The batch never seems to be really fermenting, never bubbled, would show separation and push up occasionally but never did so very assertively, always remained under the surface of the brine, and recently started to only vaguely smell like sauerkraut. The cabbage tastes like salt. There’s been no mold or ickies growing, but the dismally poor fermentation and now darkening brine is telling me that this batch needs to head off to the humus pile. Any ideas?
Hello Gentle Reader,
Not to disappoint you, but fermentation is not an exact science and we can’t always pinpoint where things went awry. Life would be so simple if we could.
I want to eat delicious mouth-watering foods and that is why I worked for so long to perfect my sauerkraut making process, but even I have a few rare, “head off to the hums pile” results. Life is too short to eat questionable sauerkraut!
My wild guess is too much salt or something else that interfered with the activation of the fermentation process. It sounds like fermentation never happened and you are left with a salty jar of cabbage. Toss it and try again.
Do weigh your vegetables and cabbage to make sure you are using the right amount of salt.
My Master MakeSauerkraut recipe takes your through all the necessary steps. http://www.makesauerkraut.com/how-to-make-sauerkraut/
For your efforts, you’ll soon be rewarding with yummy sauerkraut. It’s worth the struggle through the unknowns.
Happy Fermenting,
Holly
Hello, I’ve recently made a batch of sauerkraut for the first ever time however I think I’ve made a mistake! I have left it for around 1 month in a warmish cupboard and it smells a little bad. Not awful, but it’s certainly off. There’s mo visible signs of mold or anything but I’m guessing I should err on the side of caution? Just seems a shame to throw out 3 jars, yes I got carried away making it 🙂
Thankyou,
Paul
Hello Paul,
Congratulations on your first batch of sauerkraut, even if it was “off.” Yes, I would error on the side or caution and toss. I tossed many jars early on in the learning process.
But don’t be discouraged. You want your first experience with eating sauerkraut to be delicious.
You hit on the factors involved:
Temperature. “Warmish cupboard” would call for a shorter fermentation time, more like 10 days. I like to leave my ferments on the counter – out of direct sunlight – so I don’t forget about them.
Try again. One jar. Follow the steps in my recipe http://www.makesauerkraut.com/how-to-make-sauerkraut/
It works like a charm, with the right amount of salt.
Happy Fermenting,
Holly
I want to attempt sauerkraut for the first time and I have harvested several heads of cabbage from the garden. My usual wash routine is to fill the sink with cold water and a couple glugs of vinegar and soak everything. For the last week I have been reading about sauerkraut like crazy and not sure what to do now that the cabbage has been cleaned this way? Can I still proceed like normal or should I add whey as a starter? Or just not use these heads?
Hi Megan,
Sorry for the delay in answering your question. I was on holiday without internet access.
I would use this opportunity for an experiment. Go ahead and make 2 jars of sauerkraut. One using the vinegar-washed cabbage and one with an unwashed head of cabbage. Or, even try one of the vinegar-washed cabbages with the whey to introduce some beneficial bacteria, as you were probably thinking.
I don’t like to use whey – though in this case it makes sense – since it introduces dairy into a vegetable ferment and is usually not necessary.
If you washed the cabbage whole, I doubt many of the good bacteria would have been killed off by the vinegar.
Follow my recipe (http://www.makesauerkraut.com/how-to-make-sauerkraut/ and use the correct amounts of salt (1 tablespoon salt for 1 3/4 pound cabbage/vegetables) since I’ve had so much success with that brine ratio.
Let us know how your sauerkraut turns out.
Good Luck,
Holly
a couple weeks ago we made a crock of sauerkraut but its really green was the cabbage too young. it smells great tastes great but the color looks funny. another question I have is there an ingredient you can put in to keep the sauerkraut looking lighter and brighter after its been in a jar?. and one final question how long do you water bath your jars when canning?
Hi Jim,
Sorry for the delay in replying. I was on holiday without internet access.
Smells good! Tastes good! Enjoy it!
I’ve seen beautiful green in my sauerkraut with fresh cabbage but wouldn’t ever say the color looked funny. As long as you used the correct amount of salt (http://www.makesauerkraut.com/how-much-salt-use-to-make-sauerkraut/) and kept your ferment under the brine, all should be fine.
I do not know of anything to add to the ferment to help it retain its color. I do wish the beauty and brightness of the sauerkraut in its first few weeks of ferment would stay, but it does fade over time. Carrots keep their color along with beets (though not forever).
I do not can my sauerkraut – it kills all the beneficial bacteria that I want for good gut health – so I can’t tell you how long to water bath the jars. Save yourself a step and store the jars in the back of your refrigerator. They’ll keep up to a year.
Holly
Hi,
I made my first batch of sauerkraut and the lid popped off a couple of times on day 2 of the fermenting process. I had it stored in a box on the floor of my pantry.. My baby daughter crawled over and put her hand in a I caught her eating some. Needless to say I’m now concerned that the jar may have been spoiled since she’s put her hands into it?
Many thanks
Hi Toni,
No worries. Be glad your daughter sampled your sauerkraut. If we can get our children used to the “sour” taste of fermented foods when they are young, they’ll be eating the great stuff for life.
What little “contamination” she may have introduced will be “gobbled-up” by all the active lactic-acid bacteria that are at work in your jar.
Question? I haven’t heard of lids popping off jars. What type of lid and how tight/loose was it on? Did you just sit a lid on top? Usually, especially with the white plastic lids I recommend, any excess buildup of gases escapes on their own. Or, if one is using the canning lid and rim that comes with canning jars, I make sure that is not on too tight so gases can escape.
Thanks for your reply. She loves the store bought sauerkraut so I thought I’d start making it myself.
This morning after a week of fermenting I chevked my jars and due to leakage after the bubbling etc some of the liquid has escaped and is a bit dry on the top layer so I pushed down with a spoon and found there’s still plenty of liquid so I’m hoping I can just add extra salt water to top it up?
The jar I used was a large Moccona coffee jar.. Not a screw lid so it’s popped off with the pressure a few times?
No worries with the popped lid. Treat yourself to some mason canning jars, if available, and use the screw on lids that come with the jars or buy the white plastic lids I recommend in my SureFire Sauerkraut recipe.
Often, by the end of the first week, the sauerkraut can look dry and I haven’t yet figured out a way to keep all the liquid in the jar.
You can add more salt water, but I find it dilutes the flavors, so I don’t. If you used the amount of salt called for in my recipe and had a good ferment going through the first 5 days even, there should be enough lactic acid for scrumptious, well-preserved sauerkraut.
Hello, I currently have a gallon jar full of cabbage that’s slowly turning to sourkrout. My setup is gallon jar packed full of shredded, well massaged, cabbage and salt. Then I covered with cabbage leaves and a pint jar. Then brine added to gallon jar to go to lip of jar. The pint jar is pushed down and held down by the ‘ceiling’ of the cupboard. It is fermenting perfectly but I’ve noticed the fermenting smell has weekend dramatically. I also have to add more brine every few days. It’s still fermenting because I see bubbles form on side still. Its clear with no signs of mold 🙂 Is evaporation and lack of any smell especially fermenting smell a reason for concern?
Hello Shelly,
All sounds good to me. The smell does decrease after the first few days. One also grows accustomed to it.
The brine does evaporate and adding more brine is a good idea, though it can “dilute” the flavors. If possible, I would put a lid on it – if you have one that fits – to keep air out.
Depending on the cabbage I’m using, brine will “disappear” (around day 5) in the quart jar – weight – lid setup I have on my recipe. It depends on the temperature. When it’s colder, it’s pulled down into the jar. When it’s warmer, it expands and fills the jar. Once I’ve gotten past day 4 or 5 with it covered in the brine, I don’t add any additional brine. I’ve created a safe and bacteria-rich environment and no spoilage happens even with the brine levels fluctuating.
Bubbles are a sign of the lactic-acid bacteria at work = good!
All is good. Rest well 🙂
Thank you. https://uploads.disquscdn.com/images/312f268574f10506902ca16bc4606e5855d7d25c926654fc5bd1d36237de4e00.jpg
I have a ferment going right now in the first week and it has a strong ammonia smell. Fermenting temp is around 74 degrees. Any ideas?
Hi Phil,
A strong ammonia is not something I’ve experienced nor should you. You will notice an odor, but it should be somewhat pleasant. I would guess fermentation progressed too quickly with the 74 degrees, ideal is closer to 68.
I would also want to know how much salt was used. In warmer weather, it doesn’t hurt to use a little more salt. Say, a heaping tablespoon for the 1 3/4 pound I recommend in my SureFire Sauerkraut recipe.
Try again with my recipe and find a cooler spot or wait until you have some cooler weather.
Good Luck
Hello Holly. My first batch of kraut is being done in a 5 gallon food safe container. It is going on 14 days now in my spare bathroom between 70 and 74 degrees. The first week we saw a significant green mold growth on top and the smell was a bit rough. We scrapped the mold off and left to sit. 4 days later it has started to “bloom” with the white yeast. I’ve scrapped this off and my brine has dropped within 1 inch of my dinner plate covering the kraut being held down by a huge pickle jar with water. 2 part question….1. With that much mold (brine was high then) should we toss it without tasting it for safety measures and 2. The bubbling has decreased dramatically, should we add more brine to it and see what happens (when I skimmed the yeast off it took a lot of the brine also with it). Thank you, Steve
Great for diving into making sauerkraut. It should be clean, yummy, mold-free sauerkraut – in my opinion – however. Some advocate scraping off the mold and eating away. I feel factors should be correct that you never get mold.
70-74 degrees is on the warm side. Might??? be some molds in the bathroom that hopped into the ferment and wreaked havoc. The smell should not be a “bit tough.” Yes, it will smell like sauerkraut, but not be offensive.
Hate to be the bearer of bad news, but I would start over. Sadly, 5 gallons of kraut is a lot to waste. It’s your call on whether you taste it or not, but Life is Too Short to Eat Moldy Sauerkraut!
In the open crock you’re using you do want to keep it covered in brine. Sounds like you were able to. You might have some the white powdery mold, but it shouldn’t be significant. I’ll do a post on the crock I recommend. See it on my resource page. http://www.makesauerkraut.com/resources/ Such a crock with the water seal prevents all these issues.
I would get good at making sauerkraut in a quart jar using my SureFire Sauerkraut Method, http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/ then graduate to the large container or crock.
Best of Luck
Thank you Holly for the speedy reply. I’m going to try it tomorrow and post the results. It’s a confusing craft as the way I’m doing it, seems to be the way it’s been done around here for hundreds of years, but yet, I’m also hearing that you should be using an air tight seal. The “very popular” site I read up on how to make it, said that the room temperature should be between 70 and 75 which as stated, mine was usually lower 70’s to mid 70’s. Could be a number of things. It’s also very confusing that people say “scrap it off” it’s part of the process and others are saying you die if you eat that! Surely there is an exact science somewhere….lol! Thank you again, Steve
Sorry for the frustrations. Ah, the fickle forces of nature and too many conflicting opinions on the internet… I’m sure mine included. Good Luck!
Hello, I made cabbage+some carrots sauerkraut and didn’t have a lid on it, but rather a cheesecloth (my mistake). So it was NOT AIRTIGHT the entire 5 days I’ve had it sitting…It tastes alright kinda smells like kraut…I put an airtight jar lid on it tonight.
SHOULD I try to salvage this batch, or start over?
Thanks!
Glad to hear you’re trying your hand at sauerkraut. If your cabbage/carrot mixture was below the brine, you’re OK. If not, you would probably have some mold.
I used to make sauerkraut without the lid and had many successful batches. It’s a learning process. If it smells fine, enjoy it and try your next batch with the weight and lid as taught with my SureFire Sauerkraut Method. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Hi, thanks for all your knowledge! I have 2 batches of kraut going and I definitely have Kahm yeast growing. I have a 20 gal crock with about 9 heads in it . It has a rotting smell. . My other batch is in a 3 gallon crock with dill and is alot less stinky.. I’m sure the dill is masking the smell. Both batches have been fermenting for 2weeks.. I pretty sure your nailed it with the yeast . Can it smell to bad? Temp was probably more like 74-76.. Do you think it’s ok? Can I pressure cook the kraut or will that kill all the probotics ? Organic cabbage i grew so i really want this to work ..Thanks Joe
Wow! Two big batches of sauerkraut! First off, let’s see if we can salvage what you have. Unless the smell is make-you-gag, and if you trust your instincts, take off the yeasty layer, and take a small taste (Don’t hold me responsible :-). If it is real bad, spit it our and rinse your mouth. It should taste pleasantly sour, have some crunch and no slimy-slipperiness.
Basic questions.
How much salt do you think you used? (3 tablespoons for 5 pounds cabbage is the basic guideline.) Weighing really does make a difference. If you didn’t use enough salt and since you fermented in a warm environment, you might have rot going on instead of fermentation. That taste should let you know.
Fermentation proceeds much more rapidly in warm weather.The 2 weeks is enough. If you like the taste, go ahead and put it into quart jars and put in the refrigerator.
Did you slice the cabbage and mix the salt in evenly and completely?
Pressure cooking will kill all the probiotics.
Next, get comfortable with making sauerkraut in small batches (http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/), and then when you know what you like and have every batch work, THEN graduate to the crock.
Hope this helps.
Thanks Holly, This is the third and fourth batch of kraut were making. The batches I made around St Patricks day were great, I bought a case of cabbage cheap!! The kraut tasted and smelled yummy from day 1.
This batch of cabbage I picked and shredded with my 10 year old daughter.
Things I did WRONG!!!!!
1 Problem is they were 85deg /outside. I remember how hot they were when i was mixing sea salt in.. felt almost hot!!! I bet it took a couple of days to cool down in the 20gal crock. I
2. i was a little lite on salt. 2tbs per head.
3. indoor temp was high 70’s a few times.
Next time i will cool hot cabbage if its hot with water bath , weigh the cabbage and keep temp. below 72deg…….
Thanks Holly!! I am tossing this batch!! I will start over soon thanks Holly!!
Good things to know and learn. Thanks for sharing them. You can also decrease fermentation time when fermenting in warmer weather.
Hello, I Just made sauerkraut but after 2 days I do not why but a little black bug appeared at the top part, within the large cabbage leaf that separates the shredded cabbage and the salty water. Now it seems to be ready, I tasted very little because I am afraid it can be spoiled because of the bug, but it doesn’t smell bad.
Any suggestion?
The perils of working with Mother Nature. You can’t always keep all the bugs out. I wouldn’t worry. Let it ferment a few more days to go to get the good bacteria to a higher level and you should be good to go.
Thank you very much for your answer, I’ll try that. 🙂
Does sauerkraut seal after fermented? My kraut is 2 weeks old, looks good, no bubbles, veggies below the brine, smells good too.. I keep expecting jars to seal, I used rings/ lids. I left the loosely on, when can I tighten the rings? Do they seal with indentation on lid flat? I’m a first timer as you can tell.. Thanks in advance!
Hi Dana, Welcome First Timer!
Knowledge from the world of canning where there are all sorts of warnings and checks to make sure jars are sealed can be confusing when just starting out fermenting.
Your jars will not seal. Gases are produced by the bacteria that are working hard to change your cabbage into sauerkraut and will escape through any opening at the lid (or through an air lock if you were using one). The gases need to escape so lids are kept loose during the first 5 days when there is the greatest amount of microbial activity. If the lids are on tight, you might even see a bulge in the lid, which is a sign to ever-so-slightly loosen the lid and let the gases escape. After about 5 days, feel free to tighten them. Enjoy your sauerkraut!
I need help. We are trying to make sauerkraut. Used the correct amount of salt, clean crock, plate to keep the cabbage submerged, good temp of 70-75. After a couple weeks the brine is turning a dark brown. What is going on? Doesn’t seem to have a bad smell.
I will try my best to help. From what I’ve learned, brown brine comes from oxidation or exposure to air (which can happen with an open crock). The newer crocks have a lid and are sealed by a water moat. See some on my Resources page. You’re also fermenting on the warm side.
But, you did well with the right amount of salt and keeping it under the brine. Give it a taste and if you like it, pack it into jars. You might find that the dark brine is just at the top of the crock.
At a warmer temperature, 2-3 weeks should be enough time. I tend to ferment my large crock for 3-4 weeks at around 68-70. Hope you have some yummy sauerkraut!
Hi Holly, my kraut was fermented in a Harsch crock for 1 month. I live in S. CÁ & it has been extremely hot this summer. I kept the kraut on my counter near an air conditioning vent and made sure the water seal was always above the air holes. Yes I’m sure it got below 72 degrees on many days. The last two days I got extremely busy and forgot to check the water seal. On the day I opened my crock the seal was dry 🙁 my kraut had mold on top. The kraut looks its usual great color, smell seems ok but the garlic cloves have an off taste & the kraut has a slightly off taste but otherwise crunchy. I know there is lots of controversy out there with arobic and anaerobically fermented veggies as far as mold and its affects on contaminating the brine but I’m not sure if I should compost it anyway. Please help! Mary
Hi Mary. Reading your experience brings back memories of my first few fermentation attempts when I first got my Harsch crock. It’s your call. To be honest, when I ended up with mold on my first batch (It was a thick mat just on the top.), I peeled back the top layer and ate what was below because it tasted fine and I felt fine doing so. This is probably what the elders did with those crocks in their basement. I have a hard time wasting food which is why I ended up toying with factors until I got perfect kraut every time.
IF you have health issues you’re dealing with, then having the worms in your compost pile might be a better option. Otherwise, try it and see if it’s yummy enough to enjoy. Brine contamination is all over the map and I gave up going down that path and instead use a scale and learned how to make sauerkraut without mold issues.
One or two days without water in the seal would not have hurt anything, especially at the end of a month of fermenting. My guess is not enough salt. I don’t know what the temp. in your house was on a consistent basis. If it got too hot, you would have ended up with some mushy kraut, fermenting for a month.
This is how I do my crock… When you do your next batch, mix up 5 pounds of cabbage/vegetables at a time, adding 3 tablespoons of salt. Mix well, get your brine, then pack all that into the crock, pushing down tightly to avoid air pockets. Repeat with additional batches until a few inches from the top. Best of Luck, Holly
I started a new batch of sauerkraut about 16 hours ago. It is now overflowing from the jar. Will it hurt the fermentation process if I take some of the kraut out of the jar and put it in another jar(in a clean and timely fashion of course)?
Help!
Hi LJ, Not it won’t hurt anything. Just keep the sauerkraut in both jars below the brine. It is common to have brine overflowing in the first couple days – when the bacteria are most active – and it will subside and then look like there is no brine. Someday, I’ll come up with a fix for that because I hate to lose brine. Enjoy the sauerkraut!
I did my first batch of sauerkraut a few months ago … slight learning curve, and a little bit scary the very first time. I opened my fermenting crock a couple of times, not being sure if things were working right, and when I finally decided it was time to jar it, I found a small layer of white ‘stuff’ on the top. I skimmed it off the top as best I could, bottled five jars of kraut, and ended up leaving them in the fridge for perhaps four months, afraid to use them.
Finally ran out of the three jars I had already bought of store-bought kraut, and figured I’d check and see what things looked like. After four months in the fridge, the kraut looked the exact same as when I put it in there. It had a slightly milder smell than I expected, but otherwise looked fine. Upon eating, the taste was again a bit milder than expected, but in no way unpleasant or inedible. Looks like my first batch of kraut turned out fine, in spite of my worries!
Have a question or two, though. I got into sauerkraut because I had a problem with acid reflux (had been on an acid reflux medicine for two years or so), but lost my access to a doctor, and couldn’t afford the over-the-counter remedies. I looked for possible solutions online, and found a mention of sauerkraut. Tried some, and found it worked fairly well, even if partially pasteurized, so it seemed like a good way to deal with things.
Unfortunately, while there are cheap brands of sauerkraut out there, the ones that are either raw or low heat pasteurized (Bubbies) are also fairly expensive if you want to eat them frequently, which is why I decided to make my own.
So what I have found is that if I start to have issues with acid reflux, I eat a small bit of kraut (perhaps a quarter of a cup or less), and within the hour, no more acid reflux. In a perfect world, with no concern about cost (now that I find my homemade stuff seems to be safe) I would probably eat a small amount every day, but so far it has just been when I start to feel uncomfortable, I have some. Have been surprised at just how well it works.
Anyway, I originally found I preferred a much drier kraut, because I was originally eating it on hot dogs, and drier kraut did much less damage to the buns. But now that I am eating it straight out of the jar at night right before bedtime, I am wondering if I am losing out on some of the probiotic goodness by draining off most of the juice. Or is there enough directly on the surface of the kraut to keep things good, regardless?
Something tells me I have blathered on far more than enough by now.
Jon
Hi Jon, What a wonderful journey down the kraut path you share. You are not alone and it is SOOO common to be fearful of eating the stuff. It is scary to leave food on our counters to “rot” in a controlled fashion. The white “stuff” was probably Kahm yeast, harmless. I even experience the same fears when delving into a new ferment.
Yes, when you start eating the expensive store-bought sauerkraut on a daily basis, it can get expensive. Good to hear it’s working for your acid reflex. The milder taste after leaving your sauerkraut in the fridge is due to it continuing to ferment in there though at a much slower rate.
The benefits of the sauerkraut are both on the surface and in the brine, so if you don’t care for the brine no worries. If you don’t want to waste the brine, you can use it in salad dressings, or just drink it… when you’re ready to. Or, use it as a “starter” in a new batch of sauerkraut.
All the best, Holly
Hello, I just made my first two jars of sauerkraut. I used quart size Mason jars with the special adapter for letting the gases out so that it doesn’t bubble over or spoil.
I used a heaping tablespoon of pink Himalayan salt and a pinch extra for each head of about 2 lb. cabbage. I putt two thick outer leaves on top( cut in a circle to cover the cabbage perfectly) and I added a small pottery ramekin dish for a weight and for over flow. The liquid level is still over the leaves and has not traveled up into the overflow tube.
Well, I have check my jars every day for 7 days now and there are NO bubbles! I am so sad as I know that without the bubbles there is no fermintation and no probiotics.
Please help me, what have I done wrong so that I don’t do it again on my next try.
Thank you all so much. I truly want to learn how to make sauerkraut for the natural probiotics.
Thank you again and God Bless.
Hello Dawn, Apologies for the delay in responding as I was on vacation.
It sounds like you did it all correctly. Bubbles are usually most visible days 2-5 (though you might have to jostle the jars to see them) and by day 7 the jars can look pretty quiet.
Taste your sauerkraut and see if it has some tang to it. You might be pleasantly surprised that you have good sauerkraut. If it tastes just like salty cabbage, my guess would be too much salt, but from your explanation, you’re in the ballpark. Using a scale will ensure correct amounts. I take you through it step-by-step here: http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
What type of cabbage did you use? If you used a non-organic that was heavily sprayed, that might have stopped fermentation, but most people are successful with non-organic.
Hopefully, this gives you a few idea for you next batch. Probiotic-rich goodness awaits you!
I’m making sauerkraut for the second time. First time was good but a little salty. But I never see bubbles coming out. I put it into a crock with small plate to keep the cabbage under the liquid and then put a zip lock bag with some cans in it to weight it down. Then I cover the crock with towels held in place with a small bungee chord. Why no bubbles?
I also have a jar with hot peppers that went through the food processor (and added salt, ginger, garlic and sugar). That is about 4 days old and not bubbling.
I find it confusing. The first batch of sauerkraut was fine, we ate it all.
I’ve made pickles a few times too. They never bubbled either. And the most recent batch, while delicious, were a little soft.
I’d appreciate any advice.
Hi John, Apologies for the delay in replying as I was on vacation. Your hot peppers sound delicious with the added ginger and garlic. Yumm!
What temperature are you fermenting at? If you’re below 65-70 degrees Fahrenheit, it might be too cool for the process to get started. Try a warmer spot, at least for the first week.
How much salt are you using? There is some leeway, but if you end up with way too much salt, fermentation won’t happen. Take the time to weigh. You want 1 tablespoon salt for 1 3/4 pound of vegetable/cabbage mixture or 3 tablespoons salt for 5 pounds.
Are your hot peppers a paste or have lots of brine? Mine end up as a paste and I never see much bubble action.
I haven’t done much pickles, but you’ll want to use 1 tablespoon salt to 2 cups of water when preparing a brine for them. The book Fermented Vegetables by Shockey is excellent for exploring fermentation beyond sauerkraut.
Hope this helps.
I’m kind of dependent on the weather for temperature. Lately here in NE Pennsylvania its been pretty cool at night but gets up to 80 during the day. But it seems like it should hit the right temps at some point. So long as it doesn’t start to smell bad I’ll keep going. I tried to use the correct amount of salt but after pounding 5 pounds of cabbage there was still more room so I added another pound or so of cabbage and guessed at the salt addition. Maybe I used too much. Live and learn. Next year I’ll add a few more crocks. One isn’t enough, I’ve still got a few heads of cabbage in the garden.
I added a little spring water to the chiles to thin it out.
Sounds like you have it under control. Give it a taste and as long as you have some sour tang developing instead of just salty cabbage, you should be good.
Hey, I need some help please! 🙁
I made some large batches of sauerkraut, 30 heads of cabbage, in 2 containers with airlock, they’ve been fermenting for a while, and i tasted the brine today ( tastes nice, but has a light smell of something rotten) So i think there is an inbalance with the bacteria and it might turn bad.
Is it possible to fix this inbalance by adding some “healthy” brine from a sauerkraut batch that has gone well? Hope there is something I can do before it is too late.
Hello Marco, Let’s see what we can do to “salvage” all your sauerkraut. After all, there’s a lot of hard work in those containers.
First off, the “rotten” smell might just be the smell of sauerkraut. Sometimes, a few smelly – but safe – bacteria can get in there and change the odor.
Unless, it’s knock-your-socks-off putrid, slimy and moldy that you have no desire to try, give it a taste. If you like it, pack it into quart jars, put it in your fridge and consume. Even leaving it alone in the fridge for a few months first, can stabilize flavors. Try it again in a few months.
You say it’s been fermenting for awhile, it might be done and switching to being over fermented.
Unless you were way off in salt ratios or fermenting in a way too warm environment, or had it exposed to air, it’s hard to totally mess up sauerkraut.
I’ve never added “healthy” brine to a batch to try and fix it. The problem would be with getting it mixed in well and then packing it back tightly enough to remove air pockets. Hope this helps…
thank you very much:)
Hi there!! We shredded 350 lbs of cabbage for our kraut this year. We’ve done this for years so this last crock I’m bagging (we freeze the kraut from our red wing crocks) I have a question. I took the bag of water (we use this to “seal the top of the kraut) off the 10 gallon crock and it is REALLY juicy. Ive never had this much juice on the top of the crock before. Is it ok? I’d hate to lose this 10 gallons. I have a picture of the top if you want to see. Could it go bad??
Hi Jackie, Wow! 350 lbs. That makes for a LOT of sauerkraut.
If you’re using freshly harvested cabbage, you can end up with a lot of brine. It is GOOD! No strong odor? No mold? All should be fine.
Mix in some of the excess brine as you’re “bagging” the sauerkraut and then any you have left over in the end can be kept in a jar in your fridge and sipped for its probiotic benefits. Enjoy!
Great! Thank you! That’s exactly what I did! We grew 100 heads of cabbage….needless to say it was a lot of shredding! Well worth it!
Phi, I have a quick question. This is my third go at sauerkraut. I love it. So… I process (water bath) my jars for a heated seal. Move the to my basement storage area. I always remove the bands as to have easy opening. I’ve had a few jars lose their seal, completely ??? I’ve replaced the bands, but I did find one more today. I make it in the crock with a plate and weight to hold it down. Skim, cook, jar, process in wAter bath. They were sealed 24 hrs before I removed bands and gently moved them. I do a bit of canning every year. I’m baffled? Help?
Hi Chrissy, I’m unable to help you. On my website, I teach how to make naturally fermented sauerkraut which I don’t recommend canning. I eat sauerkraut for the gut health benefits. If the sauerkraut is canned, all the beneficial bacteria get killed.
Make your life easy. Ferment some sauerkraut using my step-by-step recipe and then just store in your refrigerator. No fuss. No hot water baths. It keeps for at least a year and will do wonders for your health. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
I’ve made sauerkraut in the past but this year something different happened. I believe I let it ferment in an area that was too warm and the sauerkraut is now lacking any bite or sourness is very mild and is very soft. Is it still okay to eat?
Hi Catherine, I hate when that happens to me because I love my sauerkraut with a crunch. It is fine to eat. You could mix it into dishes – like pasta – where it can add a nice flavor, and save the “good stuff” for eating as a condiment.
Thank you for your reply!
Is it okay if I don’t water bath it? I don’t want it any softer or loose the good stuff. 🙂
Catherine, Many of us grew up with the notion that it has to be canned to be safe. Canning is a modern way of preserving food. Fermentation is ancient and keeps our food alive and able to nourish us.
As long as you made your sauerkraut with just salt and maybe some other vegetables and seasonings, it can be stored in the refrigerator and does not need to go through a water bath or heat processing. Enjoy its goodness.
I made 6 quarts of sauerkraut in a 4 gallon crock totally submerged in brine. After completion of fermentation process I transferred all into three 6 quart jars but strangely there was only enough brine to fill each jar half way. All is in the fridge but I’m wondering if the kraut not submerged will be OK.
Hi Daphne, That happens. Mysterious brine:-) All is good with your jars in the fridge. It is well preserved and will be fine. I used to add my own brine mixture to top off each jar but found it diluted the flavors. And, if your press down on the jars with a fork, you’ll see that there is plenty of brine. Enjoy that yummy sauerkraut!
Thanks for the quick reply. Your advice worked. I pressed down and the brine now covers all. Appreciate your help.
First time kraut, I made it at 8pm. Woke up at 6am and checked on it. The brine that was above the weighted plate was pinkish. The brine surrounding the cabbage is clear. What does this mean?
Hi Erin, Hard to say. Pink (with no red cabbage or beets) can indicate yeast, but just overnight is rather quick. It can also be from uneven salt distribution. I don’t know how much salt you used. I always refer people to my recipe with the proper salt ratios. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
I would leave it to continue fermenting and see how it progresses. Keep the temperature somewhat consistent and cabbage under the brine – as you are with the weighted plate – and see where it’s at after a week.
I am making kraut in a 3 gallon crock and have it setting outside. It was started on Oct. 4th. The kraut is covered by a couple layers of cabbage leaves and an inverted plate and a cover tied over the top. The plate is snug, almost tight. Will this be ok? The brine came up over the plate as I push the plate down over the kraut but the plate is tight. I have to push one side down so the other side lifts up if I have to take the plate off. Also, It’s been cold during overnights, maybe below 40 degrees and during the day the temp gets about 50 or 60 (today was even warmer, hitting the 70’s). There hasn’t been too many bubbles forming, if any. Mostly when I move the container or push on the plate. The brine is clear, no mold or slime. It taste alright, but still salty. Will this affect the fermentation or the quality with the temperature changes? I know it will take longer to finish and that’s ok. I just don’t wanna ruin it leaving out with the temps going up and down.
Hi, Your guess is right. The big variation in temperature is not allowing fermentation to happen. Fermentation is most active at 65-75 and stops fermenting at the 40-60 range. You really don’t want more than a 5-degree swing in temps.
It sounds like you have it covered well and under the brine. I would find a place inside where it can ferment undisturbed for a few weeks. 65-68 being ideal. Even above 70 for a week to hopefully get the fermentation process to start, since it has been a week since you started.
The salty taste can also be from fermentation not taking place yet due to the cold temps. – Hope this helps.
That helps, Thanks so much.
From reading the article, the slimy brine is not for tossing out. Can I still eat my sauerkraut if it tastes fine? I fermented it for over a month, and the brine is just slightly slimy.
Hello Aiko, Slimy brine can happen, usually due to ingredients used with a higher sugar content. Yes, you can eat your prized ferment. However, if you want, you can store it in your refrigerator for a month or two and the wonderful bacteria in there can rebalance resulting in the slimy brine often disappearing.
Next batch, try fermenting for a shorter period and if need be, at a lower temperature. – Enjoy
Thank you, Holly. I did not put anything with high sugar content. Just cabbage (both green and red mixed) and caraway seeds. I will try leaving it in the fridge as you suggest, but I’m also wanting to ferment it longer outside the fridge since I don’t think it was fermented well enough during the first stage, as the room temperature dropped as the season was changing. I could put it in a warmer place to re-ferment? Please let me know what you think.
HI Aiko, Thanks for the additional information. Is this in a big crock or a small jar? For a small jar, a month should be long enough. For a large crock, you can go longer period depending upon the temperature. I like my sauerkraut with some crunch, so I don’t ferment for too long, even in a crock.
It could be that you never established proper bacteria levels during those first crucial days when it was on the cold side. Personally, I wouldn’t try to re-ferment it. I would learn from this batch and then use what you’ve learned for the next batch. See if you can find a warmer spot in the house.
Follow my SureFire Sauerkraut recipe where I ensure proper salt ratios. Then, you just play with how long it ferments which depends upon the temperature. But, if it’s much below 65 degrees F., you’ll struggle with establishing the good bacteria.
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Hi Holly ! I need your help asap and I sent message for you in a morning by contact page. Did you get it. Thank you .Igor
No I didn’t. Try resending.
why is the water brown
Can’t say for sure, without more details. Usually, exposure to air or too warm of fermentation environment.
I have 3 week’s sauerkraut but brine turned in yellow cloudy thin film. You said about sealing container.I did it . Closed the lead but how can I check what is going on there ? I used to open and pierced multiple times by knife and closed again. Thank you
Hi Igor, Since you have fermented your sauerkraut for 3 weeks already, I would open it all up and see what it tastes like. The yellow, cloudy film might be from yeast overgrowth, but hard to tell. Make sure it doesn’t smell putrid, clean off the film and maybe the top layer. Then, taste. If it’s to your liking, put into jars and put in your refrigerator.
Then, practice a few small batches in quart/liter jars (or whatever you have in your area that is close in size) following my recipe:http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/.
It will teach you the basics, ensure that you’re using the right amount of salt, and soon you know it is all good without having to check it. Opening the lid often, allows in air and disturbs the fermentation. Then you will have the confidence to make sauerkraut in a large crock.
Let me know if I can be of further help. Good Luck!
Thank you Holly for email! But the fact is that for 3 weeks it had been staying opened, without lead and I was able to watch and check every day, piercing and tasting . Taste was good even with a film I mentioned. Two days ago I took care of the film as you said and closed my 40 quarts stainless-steel pot with the lead , adding more solt. and I had not opened the pot since ( only 2 days). I ‘d like to keep it for 5-6 week. If I understood for a better quality I shouldn’t open the lead to check brine even for a short time.,Right? Thank you so much. Igor
HI Igor, It seems that you’re doing fine with opening the lid and checking on it. Sandor Katz (Art of Fermentation) teaches closer to your style of fermentation, checking on it frequently and he’s had great success with that. So keep it going, checking on it periodically. I like to keep my crock closed and not disturb the bacteria or let in additional oxygen. We each will be drawn to a different method. Enjoy what works.
Hi Holly, I just opened a jar of homemade sauerkraut (red cabbage and salt) which has been in the fridge for well over a month (it had been opened and tasted prior) and today, upon opening, the jar contents are bubbling up a storm! Is it ok? What’s happening?
Hi Barbara, Thanks for your question. I can only guess that the bubbling is coming from trapped oxygen that was released when the lid was opened, especially if it was left on the counter to warm up. I don’t know how long it fermented before putting into the fridge, but if it was still quite active, the bubbling could be from then. Just guesses. If it smells fine, give it a taste and enjoy.
Hi Holly, I love garlic but have never added it t the ferment in fear of killing off some of the good bacteria. Can’t find any studies on it so wonder what you think?
Good question Norm, What I’ve recently read is that garlic has benefits as a prebiotic. The inulin found in garlic (and onions, leeks and carrots) nourish and feed healthy bacteria already in your gut along with kick-starting the fermentation process. The opposite of killing off good bacteria. Google prebiotic for additional information. These discoveries are a result of all the research being done for the Human Microbiome Project. Fascinating gut-health discoveries that I’ll be covering in greater depth as time goes on. Hope that helps.
SO I made a large crock of Sauerkraut and it fermented fine and all seems good. It does however have all these little seed like things around the edge of the crock but not in the kraut itself. No seeds were added at any time just cabbage and canning salt. Any ideas?
Hi Darcy, My guess would be fruit fly eggs. Maybe get a magnifying glass to see them clearly. Fruit flies seem to be a problem this year. I have hoards of them for the first time.
Next time… either cover your crock with a secured cloth or use the newer style fermentation crocks with a water moat. Well worth the investment. http://www.makesauerkraut.com/resources/
If it’s not an egg of some sort, you got me puzzled.
On more careful examination they do seem to be fruit fly eggs, can’t imagine a poor fruit fly laying eggs that big. Thanks for your help.
You’re welcome. Fly eggs are also a possibility.
Hi Holly, I’m back again 🙂 Since I last messaged you 17 days ago, I had brought my crock inside and placed it in my bedroom where we have a temp. controlled heater and still no bubbling. It smelled fine (like sauerkraut) until today. I noticed it was “off” just a bit and also noticed a bit of white “stuff” floating on top of the brine. I have a picture attached of the white stuff. I don’t know or don’t think it should be there. Anyway to save the kraut even if fermentation has not happened? I don’t know what’s going on under the cabbage leaves that’s under the plate, as I have not opened that up yet. When I push on one side of the dish, it seems like air bubbles come up with bits of shredded kraut and the kraut smells stronger for a few minutes. It’s never had a “Strong” smell, just get a a whiff when walking by it. The color has changed from clear to a kind of yellow-ish color (like kraut color should look I think). It’s been in the crock since Oct. 4th, I guess my questions are 1. Why hasn’t it started to bubble 2. Should the plate be “tight” fitting over the cabbage leaves but under the brine? 3. Is it going bad with that white stuff floating? and 4. Should I move it to another spot, like my kitchen?
Hi, I would look inside the crock and sample the sauerkraut. It would be the quickest and easiest way to see if it’s what you want to eat. The odor shouldn’t be super-strong, make-you-sick. The texture should be nice with no slime or molds. I can’t say for sure from the picture, put the white film I can see might just be Kahm yeast, which is fine as long as there is not too much.
You might be trying to hard to make this batch work and be best starting fresh with what you’ve learned. Weigh your cabbage/vegetable mixture (5 pounds for 3 tablespoons salt). Ferment at 65-75. And, keep under the brine.
Most of the bubbling is normally seen just during the active phase during the first week. You had it pretty cold then, so fermentation may have never started.
The plate is holding the cabbage below the brine. I wouldn’t want it super tight. Bubbles and brine need to be able to escape.
Best spot is where temperatures are withing range without dramatic fluctuations. Good Luck!
Thanks so much for the help. I will check it tomorrow and take the plate out and see what’s going on underneath everything. I will let you know how it goes.
The odor isn’t very strong at all, just …a little different. I did weigh and measure 🙂 I’m pretty sure it was all weighed and measured correctly, that part I’m not worried about. I did skim off the juice and filtered it through a coffee filter and it cleared up for the most part so I dumped it back in. So far it hasn’t come back yet (at least I don’t think it has). It’s hard to see unless I take a picture of it. I know strange lol but it’s easier to see in pictures.
The plate is sorta tight. I can get a thin sharp knife between the plate and the side of the crock but not a butter knife without working at it. That might be my problem. I don’t think the bubbles and gasses can escape without me “burping” the plate.
I can chalk it up to lesson learned and try again 🙂 The cabbage only cost $3.75 so it’s not a horrible loss.
Thanks for the post Holly. I made two batches two weeks ago: 1.) 6 gallon crock that I tasted today and is very good (3 tbsp salt / 5lbs), and 2.) 4 gallon that I put a bit less salt in (2 tbsp salt / 5lbs). The 4 gallon batch tasted very very spicy that it set my tongue on fire! I pounded the beautiful organic cabbage down to make sure the brine came up over the plate immediately upon making, put a 20lbs weight on the plate, but no lid after that. The brine looks fine – no mold, slime or anything. Just healthy bubbles/foam that I scrape off. My question is, what could this spiciness be from? I’ve been reading and perhaps there is too much oxygen and not enough vitamin C. Should I sprinkle some vitamin C? I’ve been fermenting at 55-65F. Thanks in advance.
Hi Gisgo, I have no idea and have never experienced a spiciness unless it was due to an ingredient I’ve added (e.g., red pepper flakes).
I wouldn’t mess with and wait to see if it mellows over time. At the temps you’re fermenting, I would check it in one week, and then if necessary a week later. I don’t like to open crocks for testing, but initially if you don’t know what’s happening it’s a good way to learn.
In addition, since you used less salt, fermentation will proceed faster. So, be aware of that. I’ve found the greatest success with the 3 tablespoons salt to 5 pounds and recommend sticking to that. Don’t fear the salt, especially if it’s a mineral-rich salt.
You’re keeping everything below the brine so too much oxygen shouldn’t be an issue.
Thank you for taking the time to write this post, reply to my question, and help out a first timer!
You’re more than welcome.
I’m on my 10th batch of kraut, and I’m not sure if my memory is playing tricks on me, or what, but it never seems as good as the first batch I made. This latest batch is 3 weeks old, (we make it in a 3 gallon Ohio Stoneware Crock) and was smelling fantastic up until 2 days ago, and the brine got kinda yellow-y (maybe yeasty) and dark looking all of a sudden with a slight hint of yeast/alcohol? The funny thing is that our kitchen never gets above 65, and gets down to 57 at night, and I thought I had use plenty of salt. So, I pulled it, and jarred it up into a huge glass jar that used to hold kimchi, and covered it in new brine. Attached are pics of how dark the brine was at the bottom of the crock. Look okay-ish?
I’m on my 10th batch of kraut, and I’m not sure if my memory is playing tricks on me, or what, but it never seems as good as the first batch I made. This latest batch is 3 weeks old, (we make it in a 3 gallon Ohio Stoneware Crock) and was smelling fantastic up until 2 days ago, and the brine got kinda yellow-y (maybe yeasty) and dark looking all of a sudden with a slight hint of yeast/alcohol? The funny thing is that our kitchen never gets above 65, and gets down to 57 at night, and I thought I had use plenty of salt. So, I pulled it, and jarred it up into a huge glass jar that used to hold kimchi, and covered it in new brine. Attached are pics of how dark the brine was at the bottom of the crock. Look okay-ish?
Hi Thomas, From what I can see, it looks lovely! Good way to trouble shoot and just jar up the kraut before it does turn bad. I would put it in the fridge, if you haven’t. Even in the fridge, jars can stabilize and flavor further develop.
Next time, you might want to find a bit warmer spot for the first 5-7 days to build up a good active family of bacteria. You’re on the cool side at night and that might be interfering with a stable ferment. Also, weighing and adding the proper amount of salt makes for a more repeatable ferment. Then, you’ll be able to get that “first” batch taste again. 🙂
I put my salted cabbage for kraut in crock and this last weekend went to can it. I check it every day pretty much but I noticed few spots of mold on top of the brine, then I had a plate and cabbage leaves over the top of the kraut. I scooped off the mold off top, it was around the vinegar jug I had on top of the plate that weighted down the kraut. We brought the kraut up to 180 degrees and then canned it in water bath. I have been seeing that mold is not a good thing. The kraut tasted fine, the brine was a little more cloudy than I have seen it in past years.
Hi Kathy, As long as you removed the mold, I wouldn’t worry. Mold is not ideal and there are two schools of thought on it. One: toss it; and two, scrape it off. I have a hard time throwing food out and so I worked to find a way to make sauerkraut without mold so I don’t have to deal with it.
Consider keeping your life simple and not even canning your sauerkraut. I promote the consumption of raw lacto-fermented sauerkraut that is full of probiotics and so good for your health. And, you don’t have to deal with a hot water bath. Such a time saver.
I made sauerkraut a week ago. Covered it with a glass plate and then a glass lid which doesn’t unite reach the walls of the crock. There is about half an inch of brine showing and i put a weight on it. A few very teeny tiny pieces of cabbage are floating around. After thee days there was a translucent scum on parts of the brine that I removed. It has now been over a week and the brine is a tarnish color but it smells fine…is something wrong?
Hi Conny, Sound like you did a good job keeping everything below the brine.
The tan color could be from salt ratio being off or fermenting in too warm of an environment. If it smells fine, I wouldn’t worry. Next time, try making a jar with my SureFire Sauerkraut recipe and see if that helps. I have the numbers in there for proper salt ratios.
The translucent scum is probably harmless Kahm yeast. Scoop it off.
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Thanks….I will revisit it in a few days and ask again if it changes.
Just wanted to update you on my Kraut. Since my last post, I had uncovered the kraut and it looked beautiful, smelled like kraut but a little yeast-y, no mold or slim. I submerged and recovered. (I have pictures of what the kraut looked liked then).The next day, the brine started to have a few little bubbles (I did the happy dance lol). Since then, there has been that layer of I guess Kahm Yeast. I keep taking it off, I even took out most of the liquid and strained it. Made new brine and recovered. The new brine didn’t seem to wanna bubble so I added some of the “old” stuff back into it. (I kept the old brine) Now it’s bubbling and the layer of Kahm Yeast has grown (pictures attached). I will remove this layer and keep going. I am curious if I completely ruined this batch or if it is actually ok. Seeing the pictures, what are your thoughts? Should I keep going with it or give up? The taste is still off.
Hello again, Wow! That’s a lot of Kahm yeast. The sauerkraut looks good, however, from what I can tell.
How long have you been fermenting this batch? I think it’s been a few weeks. I would call it done and put it into jars and into your fridge. Leave it the fridge for a few weeks and then see if the taste is to your liking.
Then, start a new batch. Weigh out the cabbage (5 pounds for 3 tablespoons salt) and try again, keeping a cloth over the whole thing. Maybe try with my recipe in just a jar and see how that works for you. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Or, consider treating yourself to a water-sealed crock like on my Resource page. It will make your life so much easier. It makes a world of difference when you’re fermenting in an anaerobic (no air) environment. No Kahm yeast!
Thanks for all your help. I will jar it tomorrow and put it in the fridge. I did remove the yeast layer and checked the kraut again. It smells great 🙂 Still no signs of mold or anything slimy, even with all the Kahm yeast brewing. (Thank Goodness!) I even dug up and checked the kraut at the bottom.
I am definitely going to try again with just 5 lbs in a glass jar. I find it fascinating watching the bubbles for some strange reason lol I do have plans for a new water-sealed crock, it’s on my Christmas Wish List 🙂
Hello, Yes it is fun to watch the bubbling jar! Good luck on that Christmas wish list.
My current post I’m working on is all about using a crock for sauerkraut. Check out the Stone Creek Trading company. Their crocks – from Poland – have a great price point and reviews show great customer service. I also love their glass crock weights. http://www.stonecreektrading.com/collections/fermenting-crocks-2
5-liter or 10-liters are both good sizes depending upon your consumption.
Hi Holly, I need help 🙂 first time making sauerkraut, traditional recipe. After 10 days there is gray mold on one side. Can l still fix this problem? Or do I need to start over? Should I just remove the bad stuff? On the other side i see only bubbles. It smells good, like sauerkraut.
Thanks, Edina
Hi Edina, Congrats on your first sauerkraut attempt. Stay with it, it will improve as you learn more.
Gray mold is not ideal but most recommend that you scoop it off. Then, use a plate or weight of some sort to keep it all below the brine. A cloth over the whole crock helps or if it’s in a jar, a lid.
For your next batch, follow my recipe. It will teach you the steps and the right amount of salt to prevent mold. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Thank you!!
Hi Holly. I have a question. My husband and I made our first bath of sauerkraut in a crock that belonged to my mother. We decide it was ready after three weeks, and after we tasted it I noticed the white skim on the top that you called a yeast, but there was also a green powder of mold around the top sides of the crock, which we carefully removed, and removed the yeast film. We put a weght in it and made sure we had it covered with brine. We both tasted it and thought it was delicious. We put it in containers and put it in the frig, and freezer. My son is hesitant to eat it because of the powder mold and the yeast scum, and we just want to make sure it is safe, as we wanted to give some to our children.
Rosalee, Ideally, you will learn to make sauerkraut without any molds or yeasts. This is hard to do in the open-style crock, due to the air exposure. But using the right amount of salt will help. http://www.makesauerkraut.com/how-much-salt-use-to-make-sauerkraut/
They now make water-sealed crocks that make yeast and molds a thing of past. However, working with what your have…
you’ll have to decide if it is safe to eat. If it smells good and has that nice tang, it most likely is OK to eat, but you have to be the final judge.
Maybe, go ahead and make a small 1-quart batch following my recipe and use that to introduce your son to the wonderful flavors and benefits of sauerkraut, while you eat the other batch. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
He could be eating it in as little at 1 week. You can then with another batch increase the fermentation time. Hope this helps.
Ok. I think I messed up on my first attempt to post. So please excuse me if two pop up! Thank you for your blog. Its helpful for newbies. I made my first batch of kraut this fall almost 3 months ago. Everything was going great. Once I did add more brine but haven’t seen or smelt anything bad. Well, a week ago I decided to have some with a pork roast. It was great, but not as sour as I wanted it so I left it. Week laterI checked it again and noticed a weird smell. Almost like rotten yeast if there is such I thing. I realized the whole top 2-3 inches was mushy and slimy. It was also very whiteish. I skimmed it off and found good stuff under it. Even down in the bucket seems OK but I’m worried I may have infected the whole batch now because I dug down into it. I also see its not under a much brine again. Should it be under brine constantly. I’m afraid to add to much because of the salt building up. Is the balance truely good or what’s happening? Thanks so much. P.s.do you recommend I put it in the fridge right away? Because I can. Thanks again
Hi Lisa, It sounds like your first batch of kraut never made it to the refrigerator, which means it fermented for 3 months. I recommend fermenting a crock or bucket of sauerkraut for just 4-6 weeks, depending upon the temperature and how much crunch you want.
Soft and mushy kraut sounds like over fermentation. If the smell is not noxious and you want to salvage some, pack the stuff way down in the bucket into jars and put in your fridge.
Then, follow my recipe for making sauerkraut in a jar to learn the process and get the brine correct. You should not have yeast or mold. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Then, go back to making sauerkraut in your bucket. Realize, however, with an open crock/bucket it is hard to avoid some surface yeast. On Tuesday, I publish a post all about fermentation crocks, so check back for that.
Thank you. I appreciate your answer. It was actually in a 6 gallon bucket with a tight lid. I think the problem happened because I didn’t snap the lid on all the way. It’s been curing for 8 weeks.I read that to make it more bite/sour you leave it longer till its how you want it so didn’t realize it could over ferment. Anyway, we didn’t lose much just 2 or 3 inches off the top. I packed 19 qt jars last night that were fine. Put them in the spare fridge.Thank you for clearing up that you can leave it till its really sour. 🙂
Hi all waiting on my first batch of kraut ever, I bought 3 heads of green and 2 purple, wanted a good mix, both big containers seem fine but I have pink liquid and pink kraut, is it from the purple cabbage or is it bad, one has grown no yeast the other has this week I think I picked off a cup full. Smells a bit like sour kraut but not really that smelly as I would have thought by now, help?? Kim
Hi Kim, Congrats on your first sauerkraut. Pink liquid and pink kraut is from the red cabbage.
If you’re fermenting in big open containers, you’ll end up having to mess with yeast.
When you are able to get the sour smell you’re looking for will depend upon how much salt you used and at what temperature you’re fermenting. If you over salted, it will take longer to ferment and if you’re fermenting on the cooler side it will take longer.
Read up on the advantages of a water-sealed fermentation crock: http://www.makesauerkraut.com/fermentation-crocks/
And, try a few batches of sauerkraut in a jar, following my recipe and then go back to your container/crock once you have the basics down:
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Then, you’ll be fermenting like a pro.
TY so much for the info, I would love a crock but they are just way out of my price range, I live on my disability s.s since I screwed my hands up in2000, so after the government screws me I get a whoopin900 to live on that barely pays my house and utilities. I used2 5. Gallon frosting buckets from our bakery they do have lids but there not sealed, and I’m already picking that white yeast off of 1 bucket it’s square and I think the kraut is floating up in the corners cuz I didn’t have a square plate to hold it under the water. Lol thought it would work tho. Anyway even my liquid is pinkish purple….from the purple cabbage. Didn’t expect it to do that. But again tyvm for the info at least now I won’t be afraid to taste it. Kim
Hi Kim, Understandable on the $, inspires creativity which is rewarding.
Try a ziplock bag filled with salt water to hold everything below the brine and just monitor it for the yeast. Enjoy your pink kraut!
Hello, I recently finished my first batch of kraut in my German style crock. I used the ratio of salt recommended on this site and left it to sit for 1 week in high 60 to low 70 degree weather and then moved it to a cooler location for 6 more weeks. The water fell below the holes on the water lock one day, but the cabbage was weighed down and well covered with brine. After the 6ish weeks I transferred the batch to 14 pint ball jars and put them all in the fridge. The brine was clear, with no visible mold, and the whole pot smelled deliciously kraut like. I haven’t eaten any yet since I was a bit worried about the lock being compromised for the short time. Should I worry or dig in?
DIG IN!!!
Congrats GP on your first batch of sauerkraut. All should be fine. We all forget to keep that water moat filled 🙂 and for the short time it was not, nothing wayward should have happened. Enjoy!
Hi there!!I made my first batch of sauerkraut without my dad this year so its been an emotional learning experience as well as a learning one for me. I used 11,heads of green cabbage, 5lbs at a time with 3 teaspoons if salt. Then I beat it down with my dads wooden plunger til it was juicy. I put all the cabbage then into a clean, new 5 gallon bucket and put 2 garbage bags over it and poured a gallon if water in to seal out air, pushed down along the sides. I left it sit in a cool corner of the kitchen for 2 weeks. Its juicy, has good flavor but is mushy. What did I do wrong?? Too cool?? I processed them in pint jars for 15 min but no change. I’m lost. Help!! Lol
Hi Merri, So good to hear you went ahead and made some sauerkraut on your own. Did you use 3 teaspoons or tablespoons of salt?
The correct amount is 3 tablespoons for 5 pounds of cabbage. Mushy kraut comes from not enough salt, too warm of a fermentation environment or fermenting for too long.
Two weeks is not too long, cool corner would have been fine, so it would be too little salt (teaspoons instead of tablespoons).
Also, I wouldn’t hassle with processing the sauerkraut, you lose all the probiotic health benefits and have to hassle with it. Just store in the fridge.
Sooo, try again with just a quart to get used to the process and then when you have it down, make another large batch, in honor of your dad. Hope this helps.
Hi Holly! I made my first batch of sauerkraut in a mason jar last week and once it was done fermenting I put it in the fridge. However, now that it’s in the fridge, the cabbage is no longer submerged in brine.. do I need to add more brine solution? Or once it’s in the fridge, does it matter if it’s completely submerged or not? Thanks!!
Hello Brianne, Yes that happens. The case of the disappearing brine!
You’ll find if you push down with a fork on it, brine will rise to the surface. I used to add extra brine to mine, but found it diluted the flavors. Now, I just leave it alone and all is fine.
Awesome! Thanks for the reply 🙂
I fermented kraut last year multiple times with great success. I am now fermenting in a Ohio stoneware 3 gallon and 1 gallon crock – which is what I’ve used before. It’s red cabbage with berkey filtered water and Celtic sea salt and tasted great for the first few weeks. I began this ferment on Nov. 20 so it’s close to being complete, but I left it alone for about a week with no tampering and it tastes odd to me today. No longer salty like it was just sour and bitter with an off putting taste – pungent. The smell is slightly pungent but not nearly as bad as the flavor. Has this happened to anyone else? What should I do? As a side note, my cat got up on the table and pooped next to my crock last week, thankfully it wasn’t touching any ferment. Could that have ruined my kraut? I might cry if it did! Lol!
Hello Vicki, No clear ideas on the flavor. Red cabbage tends to be tougher – taking longer to ferment – and can have a stronger flavor.
No, I don’t think the cat’s responsible. 🙂
You might find, after you jar it up and leave it for a few weeks in the fridge, that the flavor mellows more to your liking.
No mold or strong off-putting smell? Just an off-batch then.
Hi, I made my first ever batch and, after only one week (where most days were 35 degrees Celsius . Summer in Australia ) it tastes so ¨tangy¨ that each mouthful leaves the same hot aftertaste from a mouthful of chilis!! (important fact: no chilis added, just cabbage and carrots — Is a hot aftertaste ok, or a sign of something gone wrong?
Also, can I introduce more fresh crushed vegetables (with appropriate amount of salt) to a half jar of half fermented vegies? (ie. a top up after a week, as I have already ate half of it !) Or is adding to a mid-ferment a no-no?
Hello Mike, Tangy sauerkraut? My guess is the heat. What was the temp in your home? I would ferment for only a week during the heat, try to find a “cool” place in your home and/or use a tad bit more salt to slow down the fermentation (a rounded tablespoon).
I haven’t added mid-ferment. Give it a try. But, I think it’s just easier to eat the ferment (I put it in the fridge once it’s “done”.) and start a new one.
Thanks for your reply 🙂 I think we had a couple of days of almost 40 degrees celsius (I dont know what that is in farenheit, but it is ¨Don’t go outside or you’ll self-combust type of HOT!!) and yes, the aftertaste is more hot than tangy, but my main concern is: is it safe? It tastes alright. And is topping up mid-ferment, is that safe? I’ve been eating it last few days and had no ill effect. Is this hot aftertaste normal?
Hi Mike, Just getting back to all my comments & emails after the holidays.
Safety? You have to be the judge, but as long as you used close to the proper amount of salt, to create a safe fermentation environment, you should be fine. If not, it would smell horrible and not taste good.
Topping mid-ferment? You are in essence using the previous ferment as a starter. No problems with that.
Hot aftertaste? I’ve not experienced it. I’m guessing it has something to do with the heat/speed at which your ferment progressed and the bacteria that likes the warmer fermenting environment. Enjoy and see what you get when the weather cools.
Thanks Holly 🙂
well hello I’m back. I’ve had only one successful batch since the last time I visited and today I have mold on the 4th batch and I have to throw it out. I follow all instructions, when I took a peek inside this batch 6 days after I put it in the crock it looked fine, this was two days ago. Now it’s got mold all over it. Was it because I peaked? I’m so frustrated. I ate and shared all the sauerkraut from my first successful batch. Help!
Hello, Just getting back to all my comments & emails after the holidays.
I’m sorry to hear of your frustration with fermenting. Peaking would not cause the mold. Fermenting in an open crock can be a challenge because the surface is exposed to air. You’ve made successful sauerkraut before and will again.
I can’t say for sure but I always go back to proper salt ratios and the temperature at which you’re fermenting. Is your “mold” white and powdery? If so, that’s a harmless Kahm yeast, that can be removed and is common. Are you keeping it all under the brine? Is your basement warm or cool?
It’s powdery and a it of blue/green. I know it’s the temperature I have kept it in my apartment and it’s too warm when I crank up the heat because I’m freezing. I should carry the next batch into the basement. The only successful batch I produced was made in the fall when temperatures were mild. Thanks Holly! The strange thing is that for the first week all looked good and then all of a sudden the mold comes along.
Yes, Fall and cooler temperatures make all the difference.
You might find these show notes (and podcast) helpful. http://fermentationpodcast.com/five-questions-mold-food-safety/
But, yes, heat is a problem. Also look at images on a google search for “Kahm yeast.”
I just opened a batch I made in a 1/2 gallon mason jar with fermenttools lid and airlock. It was packed in tight to the jar shoulder and held under the brine with a glass disc when I set it to ferment 1 month ago. Today when I opened it, the airlock was still full and sealed, but the brine appears to be mostly gone from the jar. It is still wet inside, smells OK, like sauerkraut, and has no mold. I tasted one small piece and it tastes OK. Could it be OK? Or should I dump it? Does brine get reabsorbed into the cabbage? Please advise? Thank you.
Hi Chris, No worries. Brine levels rise and fall with the temperature and over time. You will find that if you press down on the sauerkraut with a fork, brine will rise to the surface.
I’ve found that as long as I get through the first week with it covered in brine, dryness after that can happen, depending upon the moisture in the cabbage you used and the slower activity of the bacteria. I don’t like to add brine because it dilutes the flavors I work so hard to achieve.
Enjoy you sauerkraut!
Thank you for your quick reassuring answer! I am so glad I found your page yesterday.
You’re welcome. Happy New Year! And, one filled with lots of good, yummy sauerkraut.
I´m getting a bit adventurous, I grated one beetroot and about 6 or 7 turnips and a carrot, a cup of water with about a tablespoon of pink salt (I didn´t measure, as I said – adventurous). We had extreme heat and it fermented quickly. After about a week it was already well on the way, but I was a bit disappointed with the bland generic lactic acid taste, it had no underlying character to it, unlike my saurkraut. Therefore I picked some WILD LETTUCE (it is the ancestor of all modern lettuce and contains an opium-like chemical which is a relaxant) and then I added it to the two-week long ferment. I let it sit for another ten days and on opening there was some white scum on top, but apparently I read somewhere on this site that that is nothing to worry about. Anyway, I played it safe and discarded the top scummy bit and dug in. Here is the result:
I can´t taste the usual lactic acid, instead it tastes alcoholic, like ¨beer porriage¨!! I´ve just had two tablespoons and I can´t yet report any relaxing effect from the wild lettuce, but it tastes delicious and very much like a ¨beer sluge¨. The beets and carrots are high in sugar, so obviously I didn´t put enough salt in to counter-act the effect and the sugars have won the bacterial battle. It tastes good, I feel fine…but maybe I´ll drop dead tomorrow – who knows? 😉 Should I just trust my tastebuds or am I playing too fast and loose? Should I stop the ferment now and put it in the fridge, or keep going…or toss it? I would value your opinion Holly.
Hello Mike, You’ve caught the bug! Time to graduate. (It is well worth it to join the closed Facebook Group “Fermenters Kitchen,” which is full or curious, kindred spirits.) It’s so nice to hear of your adventurous spirit.
The hot weather and sweet vegetables (which include the turnips) would account for the alcoholic taste. I’ve experienced it when I’ve added too much sweet stuff. You can ferment for a shorter time period. When I include apple or pear, I ferment for just one week. I’ve also found that leaving it alone in the fridge for a month can shift flavors and help to re-balance a ferment. There should be no harm in eating it, as long as there is no noxious smell (extreme rotten egg, or Swiss cheese) or taste. Some play it safe and use pH strips and only consume ferments with a pH BELOW 4.
Fermentation makes nutrients in the vegetables bioavailable, which is why you have more Vitamin C in sauerkraut than in the cabbage used to make it. I would expect the same with the Wild Lettuce. Would depend on quantities used, of course.
Put it in your fridge and check on it again in a month. Happy New Year
Thanks for your comment, Holly. I appreciate your warning on the specific smells as I will now know what to watch out for. So fridge will balance it out, but what happens if I leave it out? Do the shreds of turnip become more mushy until they disappear and it becomes a proper alcoholic beverage?? Will I end up with some sort of ¨turnip moonshine¨???
Hi Mike, As you guessed, the longer you leave your ferment out, the more mushy the turnip will become. The fridge doesn’t always perform magic on a ferment, but I’m often pleasantly surprised.
I stop a ferment long before the moonshine stage, so I’m not sure what you will end up with. I’ve found that when I have sweet stuff (apple, pear, pineapple) in a ferment, 7-10 days works well for fermentation length. Much longer than that and it turns toward alcohol.
Thanks Holly 🙂
Hi Holly, After successfully making your Sweet Garlic Sauerkraut recipe a couple of times I’ve tried something new. This time I used green cabbage, red cabbage, some garlic and Celtic grey salt instead of Himalayan pink. I’m on the 10th day and surprisingly the foam has become very thick and dense, much more so than on the first week and definitely more than with the Sweet Garlic recipe. Is that ‘normal’? Could it be the red cabbage or the grey salt making the extra bubbling? I used the same vegetable to salt ratio as before. My experience the other times was that by day 10 the bubbles had almost disappeared. In this occasion, the activity has substantially intensified between day 7 and day 10. I don’t use heating in the house and the temperature has been in the low 50’s and high 40’s. I keep the jar covered with a kitchen towel and a baby blanket and only check once a day, so it was a surprise to find all that activity. I’ve been photographing the kraut daily so I can easily tell the changes. I’d love to hear what you think. Thanks!
Hello Nana, Fermentation is not an exact science, no matter how hard I/we try to make it so :-). I wouldn’t worry about the activity level, but it’s always fun to figure out the why. It’s great that you’re experimenting and trying your own combinations.
As I learn more about Celtic Grey salt (possible impurities, varying salt levels) I’ve stopped using it and just use Himalayan Pink (time to update the website). That keeps that variable under control.
Red cabbage does tend to ferment differently than green and I have heard of similar experiences as yours. It’s amazing you have the activity level you do with such low temperatures. You’ll gain much from your good observations skills. All is good!
Great page I was just about to buy a fido jar with an air seal thingy and I’m going to get a weight aswell but do you really need a weight if u have an air value?
Hello Belinda, The folks at Pickl-it who promote and sell the “fancy” jars still use a weight to hold everything below the brine.
No matter what type of container I’m using, I always try to keep everything below the brine where it’s safe and yeasts and bacteria can’t get to it.
Just opened our fermentation and found two mozzarella cheese-like growths on the inside of the pot. They are whitish on the top and brownish on the bottom. We removed them, and the kraut seems ok. But is still safe to eat? Thoughts?
There are 2 schools of thought.
One, scoop off the gunk and eat the good stuff below it (This is more of Sandor Katz and Wild Fermentation style).
Two, toss. You have to be the judge. I tend to go by smell. It would be a noxious rotten cheese or musty smell and you would not want to even sample it. You do have some nice chunks of mold but it looks like it stayed contained at the surface.
Learn what went wrong and work to improve the next batch. Make sure to use the proper salt ratios and keep everything below the brine and don’t ferment at too warm a temperature.
Thank you for responding Holly!
We had several missteps with this batch. But it smells and looks fine. We rebrined it and moved it to a fresh container and put it on the fridge. My husband ate a bowl yesterday and seems fine today, so I think we are going to go with the first school of thought. 🙂
I’ve fermented purple cabbage several times with great success but in my most recent batch I noticed flecks of black on some cabbage pieces. No mold. The sauerkraut is salty and there’s plenty of fluid, but I’m trying to figure out if the black spots are from black pepper (which I added for the first time) or if my sauerkraut is going bad. Have you run across this issue?
If your sauerkraut is going bad, it would smell different than you’re used to. Are the black spots the right size to be from the black pepper? Are they on top or mixed through out the whole batch? Usually mold sits just on top. It’s a new one for me.
Hi Holly! It smells fine, texture is fine, enough brine, no change in smell from what I can recall. Just small, black freckles on the actual cabbage. No mold. It’s not as tangy as normal, but it doesn’t taste off. I’m going to try it and hope we don’t get sick!
Out of curiosity, I would love to see a picture. I have never heard of black freckles. Did you notice them on the cabbage leaves when you were preparing your sauerkraut or did they appear after?
I didn’t notice it when I was preparing it. It’s stained black and won’t rub off. It’s just weird. So far I haven’t had any issues eating it…
One more pic…
Thanks for the pictures. I’ve read of black specks on Chinese cabbage. My guess this is something from the growing process. It’s isolated to a cabbage leaf and not spread throughout the sauerkraut. I see searching the internet that it can happen due to soil deficiencies. I don’t see a concern, but if there’s not much, I would probably toss the bits I notice as I eat it.
My sauerkraut is in about the third week, and it’s starting to get a “bite” to it (not as much as carbonated soda but just a little bit like that). That’s good right?
Yes, that is good! Enjoy it.
I’m starting to wonder about one of my jars. It started growing the film that is said to be safe (if unsavory) and smelling like a dirty garbage can; I thought it was becoming cloudy but it might be on the edge of being creamy. Is it usually hard to tell between the two or is it supposed to be really easy?
On the edge of being creamy… That doesn’t sound good. The Kahm yeast is powdery. I bet if you open the jar it, will not smell good, especially if you let it go a few more days.
Properly fermented sauerkraut smells fresh, yet sour. I don’t know what recipe you used, but try again following my recipe and using a scale to get proper salt ratios. Once you have that nailed, it’s hard not to get properly fermented sauerkraut.
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
I used recipes from Nourishing Treasures
(T= tablespoon)
I used 1.5T salt : 1.5lbs cabbage
I used 3T salt : 1qt water brine (to fill jars)
I made two jars.
One had grown a film on its top layer (which I’ve read is safe, even if it smells bad and is not really a flavor people like), because some of the cabbage had sat above the brine for a couple of days or so. I then submerged the film into the sauerkraut to see if it would die or be able to grow in the water (because I thought the salt would kill it if it were “bad” bacteria) but now the water is starting to turn cloudy – but I’m not sure at which point “cloudy” becomes “creamy”.
The other is still in generally good condition (it didn’t have the sauerkraut sitting at the top for an extended period of time so as to begin growing the white film) and tastes good.
I am asking these questions because I don’t want to have to throw any of this stuff away – the salt I used (voluminously, as these recipes require) was Himalayan sea salt (expensive).
Thanks!
I made my first sauerkraut with Nourishing Traditions. A lot has been learned since it was first published. Most likely, your sauerkraut is OK.
Today’s recommendation is for a 2% brine, or 1 T salt for 1 3/4 lbs (3T for 5lbs) cabbage. And, if you work the cabbage a bit, you won’t need to add brine.
With the extra salt, you end up slowing down the fermentation process and making it more difficult for the beneficial bacteria to establish themselves. Not huge mistakes, just part of the learning process.
With you current sauerkraut, go by smell. It would smell rather offensive (rotten eggs, strong cheese, musty, moldy). If not, taste and see if it’s more of a tangy, sour taste. Yes, let’s see if you can save that precious Himalayan salt.
It actually smells like beer – which I guess is a sign that it’s yeast?
So much to play with and so much to learn.
Packed is better than loose. Air pockets invite mold.
Fine, thin slices are better than chunks. Opens up more of the cells for lactic-acid production.
Floaters. Use a “Floaties Trap.” Large cabbage leaf, parchment paper or plastic lid cut to size to hold everything below the brine.
Beer does sound yeasty. Hard to know if it’s bad, but with your salt levels, it shouldn’t be going bad, just slow. Fermentation is very safe as long as salt levels are in the ballpark and everything is kept below the brine as best as possible.
Right, the pockets *would have* invited mold – hence the brine LOL
I thought fine slices would make LAB growth easier but trusted the lady (Nourishing Traditions). Besides that, I thought since it had to ferment a month the LAB would get through.
I used a cabbage leaf at first, but I must’ve done it wrong: the leaf went bad! Later, I used a plastic top I’d cut out to fit this purpose, but it itself floated (bringing with it a layer of sauerkraut) and caused the one jar to grow the film (though I initially, in a bid to “save” the jar I thought might’ve been lost, removed that exposed layer) in the first place. I think I need an actual weight – a glass cup (a thick shot glass?) or something.
I thought it smelled garbage-y but it does actually smelly beer-y. Yeah, I thought there might be an issue with the salt levels interfering with the LAB growth, but followed instructions anyway. I should also say that the jars had been growing for about a week before I added the brine (they were submerged under their own juices, I just wanted to see if packing them loosely and filling in the gaps with brine would’ve allowed for faster growth) so at least they got that good start.
Thanks for all your help.
You’re learning a lot, which is made more difficult by all the conflicting advise on the internet, that I add to :-).
Yes, an actual weight is a good idea. Shot glasses work well. I try to stick to food-grade items. I find the smallest 125ml/4oz canning jars work well and are inexpensive.
This time I cut some cabbage leaves into precise shapes for floaty-traps, but I *submerged* them and then stuck a shot glass in between them and the lids on the jars I am using. It wouldn’t have worked as easily, I don’t think, had the pieces of cabbage been as small as I’d had them before (when I’d put them through my Omega Juicer with the blank plate). It seems to be working – the purple water is bubbling like mad but there are no floaties to speak of.
If I have some more troubles, I plan on asking you for help and hope that you will be able to.
Thanks
I tasted the sauerkraut that sort of smelled like beer today and it tasted like fermented sauerkraut + yeast-raised bread. That is acceptable right?
At what point may I refrigerate? I read that it isn’t really ideal to refrigerate (it is too cold for the good bacteria). Really I just want to find a way to keep that yeast from growing any more. I would prefer not to have the yeast flavor.
I’m sure it is fine. Enjoy it :-).
You will want to refrigerate your sauerkraut now that it has been fermented to your liking. Freezing can kill some of the bacteria; refrigeration doesn’t. It just slows down the fermentation process, that is always going on. A properly fermented jar of sauerkraut can be kept in your refrigerator for up to a year without much change in texture or flavor.
Try another batch and see it you still get the “yeast” flavor. It might be different.
If I can ferment the sauerkraut any longer (get the good bacteria to be any stronger) I want to do that; otherwise I really will have already fermented them to my liking.
The research I’ve read says the bacteria growth peaks at 21 days.
Thank you. I refrigerated the ‘kraut.
Well, I only needed the brine because I was testing a theory out (if the cabbage was loose, it might process faster – this is actually why it started floating) – I’d processed the cabbage in my Omega juicer because I knew it’d be easier. This time (I made more today), I’m trying large-chunk sauerkraut: I saw a video saying it’d be easier to keep large “floaters” down than tiny ones and I think it makes sense.
1. “If not, taste and see if it’s more of a tangy, sour taste.”
Some sauerkraut I made at the start of ’16 has been sitting in a jar and is quite tangy and sour. Is that good?
2. I prepared some more sauerkraut today; I like the cabbage leaf + shot glass method of keeping everything packed and neat; I learned to make sure to add liquid *as I go* so there is minimal “air-pocketage”.
Tangy and sour is good. Eat away.
If you have never had sauerkraut before and aren’t sure how it should taste, you can always buy some from a health food store (make sure it is in the refrigerated section, contains just salt and cabbage/vegetables and has not been heated/pasteurized) and sample that.
Keep on fermenting. Glad to hear the shot-glass method is working. The smaller jar might work better and result in less brine loss. Glad to be of help.
I’ve had sauerkraut before, but it was always traditional German (juniper + caraway); now I’ve tasted four different sorts: i. German, ii. plain salted, iii. yeasty-tasting plain salted, iv. tangy / sour-tasting plain salted.
Hello everyone, I have been enjoying everyone’s questions. I did notice my questions hasn’t been answered. Holly, I am making a very basic green cabbage sauerkraut using a airlock system. I am day 7 and noticed a little brown on the top. The cabbage is still under the brine. What causes this? Also curious if I can use a rock as my weight instead of a specific fermenting weight. Lastly, I am confused on the brine time for sauerkraut. Is it 21 days? thanks so much for taking the time
Hi Aleesha, Sorry to miss your question. I try to answer them all in a timely manner.
Browning comes from air exposure, which shouldn’t happen since it’s been kept under the brine. It could then be due to the age of the cabbage; not as fresh as ideal. I wouldn’t worry about it unless you’re getting it with every batch.
Weights. Some suggest rocks, others not due to lead and what not in the rock… I don’t know my rocks, but I think most would be just fine. Someone just shared the use of a small condiment jar for mushrooms. Also, skewers cut to size and placed on the top of your ferment, pushing up against the side of the jar. On my list to try.
21 days is when research says the best levels of bacteria have been achieved.
Hi Holly, I’ve been making Fermented Vegetables for about a year, but two days ago I completely spaced it and forgot to add the salt to my double batch (noticed they’re cloudy). Tonight, I dumped each jar, mixed in some salt and put all 5 jars in the frig. Major faux pas or will it be okay?
I smile because I recently did something similar.
I was in too much of a hurry with a jar of Kimchi-Style Sauerkraut and didn’t add the salt until 24 hours after the vegetable prep. Not good. The jar of sauerkraut is lacking its usual brightness, has turned brown and is developing white scum throughout. Haven’t dared to open the jar, yet.
So, I would not be surprised if the same happens to you jars. Let them be to see how they ferment… or not. This drives home the point of using fresh, high-quality ingredients. My day-old ingredients were lacking in good bacteria to kick-start the fermentation process.
Hi there, just wondering if the saltiness of the cabbage pre-bottling is any indicator of how salty the sauerkraut will be after the fermenting process? Thanks!
Hello Shenay, There’s 2 camps on that one. I feel it does decrease as the bacteria work and the flavors develop… others don’t.
Mineral-salts (Himalayan Pink) contain less sodium and will result in a lesser degree of “saltiness” in the end product. If it still tastes too salty for you in the end, mix with lettuce and eat it as a salad.
Is it really bad to make sauerkraut when you have a bad cold? Dont want germs getting in and growing…
Brooks, You’re asking the wrong person :-). I’m pretty lax in the sanitation department and would have no concerns with making sauerkraut when I have a bad cold.
Trust in the mighty bacteria. Just make sure you use the right amount of salt to create the right environment for the bacteria to work and all should be fine.
Is it possibe to pack cabbage to tight in the jar? When I don’t pack it super tight I can see the fermentation bubbles rise, however when pack tightly I did not see the bubbles.
Well its been 5 weeks and it looks-smells-and tastes fine…what is your take or advice here?
Packing jar too tight? No, other than breaking the jar if you push too hard. Bubbles rising to the surface is how the gas is escaping that could cause the jar to burst if they don’t escape, though I’ve never had a jar break on me.
No bubbles. Don’t worry, if it’s cooler they can be elusive. Dig in and enjoy, and congrats!
I ordered a big (64 – 65 oz.) Fido jar, and bought two heads of cabbage. They only total about 2.5 lbs. Can I make a half batch in the big jar if I put a weight in it? Also, do the tablespoons of salt refer to coarse salt or fine-grain salt? Thank you!
You can make a half batch in there, but the ideal is to have less head space to minimize air exposure. Just make sure you hold everything below the brine and you should be fine.
Fine salt is what the tablespoons refer to. Course salt takes a bit longer to dissolve. If you want to weigh your salt instead, work in grams and multiply by .02; for example 600 grams of cabbage mixture x .02 = 12 grams of salt.
Also, I’ve sliced an entire head into 1/8″ to 1/4″ widths. Is this too wide to use?
No worries. The thinner the slices, the more cabbage you expose and have available for the microbial action, so that’s the “ideal.” But, it’s just fine to add your own personality to the mix; some like wide slices, some like thin slices. So, go ahead and make your sauerkraut, the sooner the better. You want to add the salt pretty quick after the slicing.
Thanks for all your answers. 🙂
My kraut is not very tangy. Followed all directions and did add a little brine after the first week. Bubbled a lot the first few days. Been fermenting 4 weeks in 60 to 65 degree basement. It looks and smells fine but is still relatively crunchy and retains some cabbagy taste the I thought would be gone by now. When you taste it I’d call it very mild, just slightly sour, and lightly salty. I only really have a jar of bubbies to compare to and that is less crunchy and a lot more tangy. I’ve tested the pH and it’s right at 4 exactly. Any thoughts? I feel like it’s not really fermenting all the way but I’m a first timer. Thanks.
Hello Rob, You’re fermenting on the cold end of the spectrum. You might want to give it a week of fermenting in a warmer area, closer to 70 and see if that helps to develop some tang for you.
Congrats on delving into fermentation. Each batch is unique. Perhaps, go ahead and eat this one after a week on the warmer side and then start another batch with 7-10 days at the 68-70 temperatures before moving it to a cooler spot if you want. I usually keep mine at 68-70 during the whole process.
Thanks I’ll try that. I’ve already started a larger batch of your sweet garlic recipe and I’ll warm that up a little as well.
Hi, mine is pinkish but I used Himalayan salt, which is pink, so I’m unsure… It’s sort of cloudy with bits in the brine but smells like sauerkraut not horrible. Thoughts? I’ve got a bag with water in it on top to keep it under the brine, but left it on bench in warm weather for 5 days. Thanks!
Sarah, Beautiful!
Hard to say what the pinkish hue is from. Not the salt.
Perhaps what you added to it – chopped red peppers? Or, maybe an extra warm, fast ferment. Nothing to worry about (it passes the smell test), though you might want to harvest it sooner than later with the warm bench ferment. Enjoy!
Hi – I’m fermenting for the first time. I added a daikon radish as a weight to my shredded purple cabbage after 3 days to push the veggies down. I’m using an airlock, but now I see a brown film floating on top of the daikon. Even though I left a 1 inch space at the top of the jar I had to keep adding water to the airlock and I think the jar is now filled to the top. I see a viscous brown film and some floaters on top of the daikon weight. I’m concerned about the brown film which look a bit slimy. I also see tiny air pockets trapped throughout the jar and larger ones trying to escape from around the daikon weight. Can mold form in the air pockets? I’ve keep shifting the jar to release the larger pocket. Any advice or reassurance would be greatly appreciated. Thanks! Jody
Hello Jody and congratulations on your first fermenting adventure.
I’ve been thinking of experimenting likewise with vegetables as a “weight,” but am concerned about exactly what you have experienced. Air exposure to the vegetables as a place for mold to form.
Water shouldn’t be getting down into your jar via the air lock, but water levels do rise and fall with the temperature in your house. Warm = expansion, hence rising brine levels; cold = contraction and lowering brine levels.
Yes, mold can form anywhere there is an air pocket. I would open everything up, see what it smells like and remove any of the top slimy stuff.
You’re past the time of greatest activity in the jar and can probably get away without using a weight. Pack it all back in firmly, adding more brine if necessary (1 tablespoon salt to 2 cups water) and see how it does.
And for your next jar, follow my recipe to make sure you’re using the right amount of salt to prevent the slime. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Hang in there. You have good observation and troubleshooting skills. 🙂
Hi, I’m a relatively new fermenter. I generally make kraut in a half gallon mason jar with an airlock. My first three batches turned out wonderful! My last two batches (which I have done exactly the same as the first three) have looked great but have had a terrible odor when I take the lid off. I’ve dumped both batches. Any ideas what I’m doing wrong? I’m getting frustrated!
Hello Jesica, Welcome new fermenter! Many adventures ahead. Sorry to hear about the frustration. Not much I can tell without more details, but…
The most important factor for success are proper salt ratios. I don’t know if you’ve seen my recipe but have a look and double the recipe for your half-gallon jar. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Also read here about salt. http://www.makesauerkraut.com/how-much-salt-use-to-make-sauerkraut/
Thank you for your reply. I will try again!
Thank you Holly!
Hi Holly,
I have some sauerkraut going in a fermentation Kroc with a water seal. Tried some after two weeks and again at 5 weeks but it is not very sour. It is crisp and looks and smells ok so not sure what I did wrong. I used 6 tbls. salt to 10lbs. of cabbage which I have done in the past and had good results. And added a brine of 1.5 tbls. salt to 1 quart of water. Any idea what went wrong this time?
Hello Ron, Salt ratios are correct. Brine numbers are good.
What temperature are you fermenting at? Is it consistent or swing from hot to cold? During the first week, what were temperatures like? If it’s been on the cold side, fermentation will take longer.
Don’t laugh but I have it in my bedroom since I thought the basement would be too cold. So the temperature has varied widely from cold the first and with the inconsistent weather we had went from warm to cold several times. Maybe it just needs more time? Thanks for your reply.
Aloha Holly!
Just made my first batch of sauerkraut! I used 2 heads and 4 TBS salt, cut on my mandoline. I didn’t get much juice after massaging and kneading for about 20 minutes, though the cabbage was soft and wilted. I added brine water, packed it down with a potato masher to get the brine to rise up 1.5 inches and put a dinner plate on top, which I weighted down with a big glass pitcher of water. Covered it all with another big bowl, inverted on top, draped a muslin over all of it. 6 days today and I checked it. Foamy bubbles forming around the edges of the plate, so some action. Smelled fine too BUT
there was a tannish color film on the plate (all under brine) and it looked a little slimy….so, I panicked and took off the plate, poured off the brine and tasted the sauerkraut. It actually tastes GREAT! Nice level of sourness and salty…..do you think it’s ok? I packed it into a half gallon glass jar. It fills it about half full but, of course, not much liquid. Should I add brine now to keep it stored? Or ?? Really appreciate your great advice! I am looking forward to my fermenting journey!
Hello Hilogwen, It sounds like your sauerkraut is just fine if you have the sourness.
The tan color is probably from air exposure from using open-crock method. Sliminess could be from not enough salt.
I don’t know how much cabbage you had. It sounds like you were low on salt. Salt is what pulls the moisture out of the cabbage. If the cabbage was picked in the fall, it is harder to get enough brine.
I don’t add more brine once I pack it into jars. It can dilute the flavors, but since your were low on brine, it wouldn’t hurt to add some (1 tablespoon salt with 2 cups water).
Follow my recipe for the next batch and see if that makes a difference. Enjoy your fermentation journey. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Mahalo Holly! I will add a little brine just in case. It tastes good to my husband and me. I’m really glad because it was made especially for a St. Paddy’s day cookout tomorrow;) We make Rueben’s over an open firepit and I’m responsible for the sauerkraut;0) I’m so happy I found you and I’m making your recipe next! Thanks again!
Oh my goodness! What a wonderful picture!
That’s a new one for another “easy” way to enjoy sauerkraut! Be ready to share how you made it with everyone else at the get together. It will raise the bar on the flavor for those sandwiches.
Absolutely Holly! I will be sending some home tonight with folks attending and going with your website and recipe printed to share. Tonight we will be making loads of Rueben’s! Everyone will leave with a good probiotic “dose”;))! Even the vegetarians;)) Then I will start a new batch using your recipe! Can I use my current batch as a “starter” for the next?
Aloha, Gwen
Hi Holly! Your site is so encouraging! Here’s what i’ve got happening… I didn’t make a brine. instead is just salted the cabbage and stuffed in the jar and pushed it down with a pestle, nice and tight. plenty of juice rose up and actually started seeping out the top of the sealed jar. the mistake i made was to open the jar and the liquid bubbled right out of the jar. it practically exploded… well, needless to say, i still achieved a nice ferment in 7 days. i moved it to the fridge today.. my concern is that now that the brine is basically gone, that this batch could have a short shelf life. what’s your opinion on this?
Hello Laura, All sounds fine to me. I don’t teach making sauerkraut by adding brine, but instead by salting the cabbage as you did.
I find with my jars where it does not look like I have much brine, that all is still fine. Push down with a fork and see if brine rises to the surface. If there is none at all, you can add some (1 tablespoon salt to 2 cups water). You’ll probably eat it long before it’s past its prime.
Hi holly made my ferment 3 days ago 2 bottles one is ok and one has a furry mould growing on top not sure what I done wrong
Hello Cherie, Sorry to hear about the furry mold. No fun.
Did you follow my recipe or another? Key to preventing mold is the proper salt ratios and keeping everything below the brine. Read over the recipe and see if that helps you pinpoint the error.
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Hi Holly. Several months ago, with you help (thank you), I made great sauerkraut. Yesterday, I made more; however, today, I don’t see signs of bubbling in the jar. Everything is immersed under the liquid, and I have a weight on top of it. Also, I use the valve device on my jars. Last time, I had lots of activity going in the first 24 hrs. Should I continue waiting and watching? Discard and start over?
Hello Sandra, You won’t always see the bubbling. It can be elusive at times, especially if you’re fermenting at cooler temperatures. I always start with salt ratios. If those were in the ball park of what’s recommended and you have everything submerged, all should be fine. I would only discard if it smells off or you see mold.
ok, thank you. I’ll be patient with it then
Hi Holly, Checking on my fermenting crock today the brine level seemed fine since the weights were covered but when I dug into the cabbage it seemed oddly short on brine and was slippery feeling. It tastes fine but the slippery factor seems odd and off putting. This was a cabbage only sauerkraut with all organic cabbage. Have you ever experienced anything like this? The batch had been fermenting about one month in a temp stable basement at 60 -65 degrees in a water bath crock. I PACKED the crock TIGHTLY after salting and mashing the cabbage and there was brine covering the weights when I closed it up. It tastes nicely fermented but is a tad salty. I’ve added filtered water to bring the brine level up in each jar for storage. Should I be concerned about the slimy quality to the kraut? I’m suspecting my error was packing the crock too tightly. Any ideas?
I wouldn’t think the sliminess would come from packing the crock too tightly. How much salt did you use? Also, many recommend that the first week of fermentation be closer to 68-70 to get an active fermentation going, then to the cooler temps you have it at.
Often, you can leave the jars of sauerkraut in the fridge for a few weeks and the slime goes away after everything balances out. Give that a try.
Thank you Holly, I did have the crock fermenting for the first 3 days at around 70 degrees before moving it to our basement. It burbbled madly for the first 2 weeks then slowed to the occasional belch. I’m not certain about the total amount of salt I used, I measured one TB per head (10 TB) then added ~ 3TB more while I was mashing it to get the juices flowing. I used Kosher salt – maybe that was the problem. I’ve got the jars stored in the refrigerator now and I’m keeping my fingers crossed.
Temperatures sound perfect, Beth. And from the sounds of all that bubbling, it fermented nicely.
For future batches, it would be good to know if your salt amount was way off. Some of the bacteria don’t work when there is too much salt. 13 TB salt would make a 20 pound batch of sauerkraut and will pack into 10 1-quart jars… Help, my brain is too detailed oriented! So on to my old refrain… use a scale for your next batch. Keeping fingers crossed too. 🙂
Thank you for your help Holly. I used 10 heads of cabbage with a total weight 22 pounds before coring- so it probably was around 20 pounds once shredded. In the future I will be sure to weigh cabbage and carefully measure the salt! I’ll also be sticking to using mineral rich salt instead of Kosher salt just in case that was the problem.
You’d said that sauerkraut organisms were strongest after 3 wks fermenting.
I have four 1.25 (or so) qt jars of sauerkraut fermenting (starting their 3rd week), and they’ll all be done at the same time. How long will they remain “optimum” if put in the refrigerator after the 3 wks of fermentation? I’m concerned that they will lose their “optimality” before I’m able to eat through them. Would “optimality” be better preserved by leaving the jars out a little longer before refrigerating or by immediately refrigerating?
I guess a better word would be “peak numbers.” At 21 days (under ideal conditions), the last set of bacteria to ferment and multiply in your sauerkraut peak. After this point, the biologists don’t see an increase in numbers if you ferment longer, which is why we recommend putting them in the fridge at this point.
In the fridge, the sauerkraut continues to ferment but at a very slow rate without much change in the bacteria count. They should last for a year in the fridge.
Fermentation is more “complete” or “well-rounded” in the larger vessels (a 5-10 liter water-sealed crock) than in the jars. However, the jars are doable for most and a good place to start and learn the basics.
1. Peak numbers – got it.
2. Refrigerate – will do.
3. How does the size of the vessel make a difference? What does water-sealed mean? I think my jars are water-sealed (I flatten a piece of cabbage over the shredded cabbage, then stuff a shot-glass on top, then screw the lid on, and refill with brine when needed – this keeps everything under the water-line).
Thanks for sharing the information.
Thanks for all your questions. Happy to clarify.
Size of vessel? It’s just observations from seasoned fermenters who have experience with both the jars and the larger crocks. They notice a greater depth of flavor and just overall a better ferment. But, many stay at the jar level quite happily for years.
Water-sealed? That’s for a crock. They’re an improvement on the open ceramic pickle crocks of our grandparent’s day. I talk about it here: http://www.makesauerkraut.com/fermentation-crocks/
You are doing the same thing with your shot glass and brine monitoring.
1. Thanks for sharing the info.
2. Yeah I’d already looked the article up and read it. LOL
3. I’d like to get a “crock”, because I’m planning on making my sauerkraut using a vitamin K2 starter culture (which will supposedly result in between 400-500mcg K2 / 2oz – I will not name the product so that no one thinks I’m “advertising”) and I read that one can save money preparing larger batches – and it seems it’ll be cheaper than buying K2 supplements.
Let me know how the K2 culture works for you.
I wish I had a biology background to actually test cultures and see strains at different periods in the fermentation process. Have you tried natto for K2?
1. I sure will.
2. I think all you need is a microscope. There’re pictures of microscopically magnified sauerkraut LAB in their progressive stages at the Nourishing Treasures site – but, fyi, I think they say to ferment for four weeks and advise against refrigeration.
3. I have considered using natto culture with veggies, but I think it would be easier just to use the K2 starter culture for sauerkraut (avoid the bad flavor). As far as using natto, itself, I have heard bad things about soy (soy milk, like cow’s milk, has a protein that blocks the absorption of nutrition; and soy is a source of estrogen – something to this effect – which is not good for various reasons); also, I don’t really have the money to continuously buy organic soy and natto (I get cabbage for free from a food bank; and I’m waiting to hear back from the company that sells the K2 starter culture about whether I’ll be able to “reuse” it, “seeding” successive sauerkraut batches).
Yes, Nourishing Treasures is where I’ve seen the LABs under microscope. Another valuable skill to learn.
Natto? I was just going to try buy the stinky stuff to eat. Its fermentation breaks down the bad soy issues and one doesn’t eat much of it. Been on my list for years, so who knows if I’ll ever get to it. 🙂
(I hope you won’t see me as being contrary) Will you please point me to a resource discussing how the process of fermenting the soy breaks down the bad soy issues?
Thanks for keeping me on my toes and making sure I provide accurate info. Give a few days to gather “facts” – and educate myself further – and I’ll get back to you.
I have a ceramic crock pot. I’d have to figure some way of making it safe in terms of keeping air out, but do you think it would be safe to make sauerkraut in it in terms of it not imparting lead or cadmium into the sauerkraut?
I’ve read that some of the ceramic crock pots do contain lead or cadmium. I would google the name and see what you can find. If Amazon has it, there’s usually an answer in their question section.
Mine is a Rival, and Rival has proven to leach lead http://insightfulnana.com/home-garden/housekeeping-home-garden/lead-poisoning-and-crock-pots/html.
I wouldn’t use it. The acidic nature of sauerkraut fermentation is prone to leaching out lead and what not which is why I’m careful about what I use as a weight in my sauerkraut.
A gallon jar – restaurants will have pickle jars to give you – can work well and holds a 5 pound batch (3 tablespoons of salt) quite nicely.
Here goes… Writers advocating “traditional foods” often state that the only safe way to consume soy is by fermenting it (natto, tempeh and miso). The concern with unfermented soy is the presence of: antinutrients, isoflavones (plant hormones), and goitrogens,
Fermentation does break down phytic acid and other antinutrients, can add K2 but, from what I’m now reading, it increases the bioavailability of the goitrogens, which is not healthy for the thyroid.
Fermented soy is a great nutrient dense food but must be consumed in small quantities and with an iodine-rich diet to counteract the goitrogen issue, which is how it was traditionally consumed.
So, if we’re looking for foods rich in K2 – as I am – we may have to look at our thyroid health before consuming large quantities of Natto, that is if we even like the taste of it.
Does this jive with what you have learned?
http://www.thehealthyhomeeconomist.com/mercola-is-wrong-fermented-soy-is/
http://www.foodrenegade.com/dangers-of-soy/
Thank you for the information – I will have a good look at it.
Separately, will you please let me know if this “mark” in the sauerkraut is a contamination? The sauerkraut tastes perfect. Does that mean it isn’t contaminated? The marks stand out as if they were growing on the surface of the glass.
Thank you for the information – I will have a good look at it.
Separately, will you please let me know if this “mark” in the sauerkraut is a contamination? The sauerkraut tastes perfect. Does that mean it isn’t contaminated? The marks stand out as if they were growing on the surface of the glass.
Once you establish a balanced and safe fermentation environment, the bad bacteria can’t take hold. From what I can see, that section looks more like some residue from the beets. I see this with carrots at times, too. I wouldn’t call it contaminated and you’re saying it tastes perfect. Enjoy!
1. OK
2. BTW (By The Way) You (with the information you shared on fermenting soy) taught me a lot more than I had already known. Thanks!
And clarified the subject for me! Will I ever eat natto??? Time will tell.
This is my 4th week I tasted my kraut and it is super acid and soft not crunchy at all. It does not have any mold it does not taste salty, doesn´t smell bad either. Can I eat it or should I toss it? This is my first time fermenting thanks for your help love your blog!
HI Diana, Welcome to the world of fermenting. One batch down, many more to come. Flavors will improve as you ferment more and learn the nuances.
It sounds fine to eat. Try a new batch following my recipe and taste it every week until the flavor and crunch is what you want. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Hi Holly,
I made my second batch recently and it is in the frig after a month of fermenting. This time I did 1 red cabbage with 2 green. One perhaps mistake this time was not covering my bowl, as I didn’t know it was necessary and because 90% was covered by lots of extra weights added this time. Last time, I loved the final product; this time not so much. I don’t like the taste, maybe too much salt? It is crunchy and the funny thing is that when it was done it was pink, from the red cabbage?, in the center of my big bowl, but lighter cabbage color around the sides. Edible? Thanks!
Hello Arthur, Great to hear you’re making sauerkraut. It will vary from batch to batch but with some simple guidelines, you can get consistency.
It sounds like you’re fermenting in an open bowl but with everything submerged? The goal is to keep everything below the brine and ideally, some type of lid to reduce air exposure that encourages the growth of yeasts and bacteria. Most people use a jar of some sort.
Weighing your salt will help tremendously. The recommend 2% salt of weight of cabbage/vegetables makes for a nice flavor and safe ferment. I cover this in my recipe.
Pink? Yes, that’s from the red cabbage, which will give a different flavor and texture. It’s a little tougher and takes a bit longer to ferment. Try another batch, following my recipe, and see how you like it. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
I had skimmed the brine, and cabbage was submerged the whole time.
It hasn’t killed me, so now I think it is just too salty. I put in 2 heaping tablespoons per each good sized cabbage. Made lots of liquid! Next time I’ll do the 2% measurement. Thx!
I have my first batch of sauerkraut fermenting….and it is rather stinky. Although there is a good inch of brine floating on top of the cabbage, I can see air bubbles throughout the packed cabbage (I’m using a mason jar). Are these air pockets ok? I’ve squished the cabbage down as much as possible, and I have a glass weight on the surface. Bubbles are forming in the inch of brine that is sitting atop the cabbage, but the liquid in the fermentation lock I have on the lid of the jar isn’t bubbling. I tried to get liquid into the air pockets by poking the cabbage with a chopstick, but the airpockets keep reforming, and the brine is floating to the top. So my question are, should there be an unpleasant odor? and is it ok to have brine on top of the cabbage, but with airpockets within the packed cabbage itself? :-I Advice is greatly appreciated!
Hello Gina, Stinky sauerkraut? “Stinky” is all a matter of opinion… There’s not much you can do about it, but it should be less after the first week. Do you have a lid on the jar?
Bubbles are good. They’re from the bacteria doing their work to make an air free fermentation environment. Typically, they form throughout and float to the surface. It sounds like all is fine. I wouldn’t tamper with the jar. It’s best to leave it alone for the first week. But, your setup sounds fine. Congrats on your first venture down the fermentation road.
thank you Holly! I have one of those airlock caps (filled w/ vodka)—so the built up gasses can escape without the jar exploding.
The smell is pretty strong..in a stinky kimchi sort of way. Almost like the smell of garbage. I really appreciate that you responded so quickly! I will wait it out and hope for the best. I didn’t follow the precise salt-measurements, but will for my next batch. Your site is extremely helpful. Thanks again!
Hi Holly. Thanks for all your information. I made my first batch of sauerkraut and it has been sitting for 6 weeks. In the beginning the brine covered everything but then it started to disappear (evaporate?) Now there is a brown layer ..the top about 1/3 of the jar is brown. It smells fine but is it OK to eat? Thanks! Amy
Hello Amy, Your first batch of sauerkraut looks wonderful. I would call it done.
Brown layer. This is due to air exposure and, sometimes can happen when fermenting in too warm an environment. The brine doesn’t disappear – if you have a lid on – but gets pulled back into the cabbage. You can always add more brine when this happens, but I find it dilutes the flavors.
Did you have a lid on the jar? A weight holding everything below the brine? Maybe, next time stop it a bit sooner – around 4 weeks.
The brown sauerkraut is fine to eat, just lacking a bit in vitamins.
Hello, I am new to fermenting and I am using a wide mouth mason jar, and waterlock combination. I recently made a batch of asparagus with garlic and mustard seed. After about three days I noticed a brownish red substance that seems to be settling on the top sides of the veggies. A small amount of the stuff settled on top of the pickle pebble I’m using. The veggies are all below the brine, and some bubbling is occurring. Could this stuff be mold or the like? Could it possibly be a product of the mustard seed used? What do you think?
Thanks,
Mark
Hello Mark, Welcome to the world of fermentation. Enjoy the adventure.
I have not fermented asparagus but have fermented carrots, garlic and other vegetables. If you used a 2% brine (or in the ballpark of), all should be fine. You have it below the brine and are sealing the jar and using an airlock. My guess is residue from the asparagus – or mustard seed. This can happen when using carrots or beets in a sauerkraut recipe.
I tried the asparagus last night and it was delicious. No off flavors or sliminess. There was a good, crisp, tang. The sediment appears to have been the pollen (usually bright orange on fresh asparagus). They are in the fridge now as the ferment has slowed and the sourness seems just right.
Thanks for your help!
Mark
You’re welcome! And realize, you have a double benefit with fermented asparagus: probiotic and prebiotic. http://www.makesauerkraut.com/prebiotic-foods-ways-to-eat/
I’ll have to ferment some. Next week will be the last week for them at our local farmer’s market.
Hi holly,
This is my first real attempt at sauerkraut. I first was using a quart jar but the brine kept overflowing, long story short im on my second attempt using a 1/2 gallon jar. I used red cabbage with one shredded beet. I’m nervous about the brine color and first layer of kraut, I’m hoping the brown color brine fine as I don’t see any mold and it has a salty acidic smell (kind of vinegary). It’s been fermenting for 7 days which i know it quite early in the process, but does it early need to ferment for 3-4 weeks?
Thanks,
The antsy fermenter
Hello Antsy Fermenter, You develop more confidence with each successive batch, so hang in there. Yes, the quart jar can be a bit small at times and it’s a balancing act between room for brine and not too much room for air.
A few things… For beginners, I would stick to green cabbage until you have it working and then try the red cabbage. Red cabbage ferments just fine, but it is tougher and tends to take longer to ferment and can add a variable beginners shouldn’t have to mess with. The browning can come from the red cabbage along with the beets and also the amount of air in the jar.
This batch will be fine. Give it a taste at about the 10-12 day mark and see if you like it. The brown section is fine, but you might want to remove that and enjoy what’s below. Much more visually appealing and more nutritious.
For you next batch, double it and then you won’t have so much air space in the jar but a bit more room for the brine than in a quart jar. Hope this helps.
Hello holly
Just wanted to put my two cents in regarding temperatures. Commercial kraut makers carefully steam their kraut as it it conveyed to the fermrnting vessel. 80 degrees is the perfect temp to start kraut. It cools quickly but gives the good bacteria a fast start.
I have been reading alot and it seems that for the first fermentation holding at 75 degrees is best. Cooling is allowed after that.
The goal is to reduce ph to 4.5. Or lower in the first 24 hrs!. Ph is taken at liquid and drained kraut as well as fully liquified kraut and brine to assure compliance. This assures good bacteria prevail.
I place my cabbage on the warmest area i can find for 24 bours to bring to as close to 80 degrees as possible.
Hope this helps.
Thank you for taking the time to share your thoughts. What I focus on is lacto-fermentation which is without “heat.” Commercial sauerkraut – and “heat” is a another technique that I don’t use because I’m trying to create as many healthy bacteria as possible. My recommendations stem from the bacteria growth in lacto-fermented sauerkraut. Happy Fermenting!
Hi Holly, I started my sauerkraut a few days ago. The liquid under the cabbage leaves on top is clear but the liquid about the leaves is getting to be a brownish color. I tasted the kraut this morning and it tastes good. Do you think it is safe to eat with this dark colored liquid at the top?
*above not about
HI Marie, The dark colored liquid can come from fermenting in too warm a temp or uneven salt or exposure to air. Do you have a lid on? I would pour off the brown liquid and eat what’s below if all smells good.
Hi holly. I just made my first batch of sauerkraut but the brine is a bit slimy, like okra slime. I used equal amounts of carrot and cabbage and put it in a jar to ferment and added a smaller jar filled with water for weight then covered it with a kitchen towel and left it on the kitchen counter for 3 days.
is the slime indication of spoilage or too much exposure to oxygen? is it safe to eat?
Many thanks
Hello Selena, My guess is that the slime is from too many carrots. You’ll want to keep to 75% cabbage, 25% other stuff. Carrots have a high sugar content and can cause the slime.
Did you use the right amount of salt? 1 tablespoon for 1 3/4 pounds.
Often, if you leave the jar in your fridge for a couple months, the bacteria can re balance and the slime might go away. It’s safe to eat, just a bit unpleasant.
Hi – I made my first batch of sauerkraut 20 days ago… mason jar with glass weight. My husband – who is a good German and loves sauerkraut (haha), was excited to try it tonight… however when we opened it, it was mushy and tasted like plastic or rubber and bitter. What did I do wrong?
Hello Rebecca, So disappointing when the flavors just aren’t there. Life is too short to eat mushy sauerkraut. Don’t give up, because goodness does await you.
Don’t know what recipe you followed, but my guess is either fermenting at too warm of temperatures or not enough salt.
Please follow my recipe (weighing is important) and see how the next batch goes. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/ You should be pleasantly surprised. Let me know!
Ok, phew!! I added more water, should I take some out? I’ve read comments that water overflowed inside the crock and ruined the kraut. Is that possible? Is overflowing onto counter a big deal? Thanks:-).
If you can use a turkey baster to take out a bit, fine. If not, no worries. Not enough additional water added to mess with brine salt ratios. Overflowing onto the counter is just a mess for you.
Hi Holley, first batch of kraut here as well. I’m using a crock with the water seal. I kept the kraut in about 67-72 degrees for the first 5 days then moved to the basement last night where it’s cooler. This morning almost all my water was gone in the moat. I refilled and hoping it’s ok. Any experience with this? Too much to be evaporation.
Hello Theresia, Another First Timer, Wonderful, such goodness ahead! No worries on the water. It can be due to barometric changes. Read here: http://www.makesauerkraut.com/surefire-sauerkraut-in-a-crock/#step6 and look at the tips section.
hi ive been fermenting my saurkraut for a week now and my mother unfortunately put it in the fridge overnight without asking…can i take it out and continue fermenting for another couple of weeks to gain more beneficial bacterial or is it too late?
Hello Jules, Yes I think you will be fine though you might just want enjoy the 7-day sauerkraut and then make a new batch.
By putting it in the fridge, fermentation was slowed not but not stopped. Warming it back up by taking it out of the fridge should get it going again. Though, I’ve had a few put it in the fridge at Day 1 and trying to restart it didn’t work.
Hi Holly! I just made my first batch of sauerkraut using this recipe in a mason jar: here. http://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124
It’s been about 5 days and it looks and tastes pretty good. its crunchy and on the salty side. The aftertaste is more pungent than I would have liked, but overall seems pretty normal to me. But I am a little concerned that there is no bubbling or fizzing, is that normal? I’m also worried because the article mentioned to just cover the jar with rubber band/cheese cloth, so I did, and didn’t seal with a lid. Now that I read all your great info, I was wondering if that was a bad idea?
I didn’t create a brine, just rubbed the cabbage with salt until I had enough brine to reach the top. So, I think the kraut is watersealed because there is a fine layer of liquid sitting above the cabbage, but not so much that I feel safe. Is there a minimum amount of coverage you suggest? If so, can I add water to achieve that?
Thank you in advance!
Hello Christine, No worries. I made sauerkraut for awhile with an open top. It’s a learning process. You made your first sauerkraut. That is great!
The extra saltiness probably comes from too much salt. Weigh it next time to get the salt closer to ideal. Also, if the salt is on the heavy side, it will slow down fermentation. Though you don’t see bubbles, and you won’t always, if you used too much salt that could be a factor.
As long as you have brine coverage, you’re fine. If you do want to add a bit more water, fine. Normally, you would mix up a brine, but since it’s already salty the water will help with that. Enjoy this one and make a new batch with my recipe and see how you like it. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Thank you Holly! I only just now saw your reply but I’ll be taking that advice for sure.
Hi Holly! Back again….So we’ve been fermenting like mad people here, enjoying every minute of it. I’ve a question regarding my last batch of Sauerkraut (Cabbage and Carrot). Made 2 jars. One smells like normal (the smaller jar). The other larger jar smells and tastes a quite fruity, almost pineapple-ish. It’s a pleasant smell, just not at all like sauerkraut! It’s also a bit dry (I think it lost a lot of it’s brine in the bubble up stage). Is this normal? Should I top it up with some brine and leave in the fridge or what do you think? It’s been almost 3 weeks fermenting in very warm weather (for Ireland anyway!) Help would be appreciated 🙂 x
Fermenting like mad! So good to hear. I’m sure you’re learning lots.
Pineapplish? That’s a new one for me. Your idea – top off with brine and leave in the fridge – sound like a good plan to me. Give it a few weeks and see if it balances itself out. Did your pineapple jar have a larger head space than the other? That’s my only guess that there might have been more air exposure. And yes, brine it often lost – sadly – during the bubble up stage.
Ah you’re a star thanks Holly. I don’t think left enough head-space in either jar….I think that’s why I lost so much brine, but yes the larger jar would have had more breathing room I think. It’s a strange one alright! I’ve another batch on now, hissing and bubbling like crazy in the pantry 🙂 Thanks again you are so very helpful to us all xxx
Hi Holly I’m new to the fermenting world but have just made my first batch of Sauerkraut in a 5 litre fermenting pot. The problem I’m having is the water from the lip is evaporating over night 🙁
Is there anything I can do to stop this and is it affecting the process ?
Any information would be much appreciated 🙂
Hello Michael, You’re water is not evaporating – most likely – but getting pulled to the inside of the lip by barometric pressure changes. See the FERMENT NOTES & TIPS section in this post: http://www.makesauerkraut.com/surefire-sauerkraut-in-a-crock/#step6
Good day to you Molly, I have a question to ask regarding the sauerkraut. So, my team and I made a sauerkraut for experiment purpose and has left it under the dark for 13 days. When we remove it from the area, the cabbage within the sauerkraut loses its colour. From dark green to lighter green and some has turned white. Therefore I am really curious that why did it turned up something like that? Is it because of oxidation? I tried looking for answers around the net but I could not find any reliable source since they did not mention anything about changing of colours in sauerkraut. Thanks for replying.
A very good question Jarren, Feel honored to be the first to ask that one! Keep that curious mind.
The loss of color is normal and as you found out, fermenting in darkness doesn’t prevent it. I wish it did because I so like the wonderful colors earlier on in the fermentation process. Even a batch fermented in a dark ceramic crock will lose its color.
It is not oxidation which is seen with a browning of the top layer of sauerkraut in a jar when it may not always stay under the brine. I’ll keep my eyes open for an answer as I cruise the net, but nothing at this moment.
Thank you for answering Molly. Now allow me to answer your curiosity regarding to my question earlier. I have asked some of my friends regarding about this issue and they said that it is the acidic content within the brine has caused the cabbage’s chlorophyll to lose its pigment whereby the magnesium atom of the cabbage have been removed and is replaced by hydrogen atom. Thus, the chlorophyll structure breaks and the colour will fade slowly overtime. I actually found out that not only the colours may fade when you cook the vegetables but soaking it under an acidic substance may affect as well. Therefore do check it out around the web around chlorophyll for better understanding though. Best regards.
Thank YOU Jarren. I always love learning something new. Will do my research to add more to the knowledge base.
I’ve got mold growing on my sauerkraut in my crock. It smells like alcohol as well. I want to empty it a sanitize my crock a stones before making more. How do I go about sanitizing without the use of harsh chemicals that could also kill the good bacteria that is needed to ferment the cabbage?
A gentle dish soap or a bit of vinegar diluted in water. I would then let the crock air dry outside on a sunny day.
For the stones, once clean, you can “bake” them in the oven. For details, see also “Removing Mold from Weights” at the end of this post: http://www.makesauerkraut.com/fermentation-crocks/
I fermented some ginger carrots. One vessel has a dark band of gingered carrots at the top and the other does not. I’m wondering if I should scoop out and discard the layer of darker carrots.
Sounds like a good plan. My guess would be that they were exposed to air; weren’t always under the brine.
Thank you 🙂
I was following some directions that said not to put a lid on it while fermenting, just to weight the cabbage down under the brine and put a towel over it while it does it’s thing for a few days, I have it weighed down and the brine is coming right up to the lip of the jar. it’s just less than 24hrs now and I just looked and it looks like it’s got some fuzzy or cloudiness right on top of the cabbage in the brine, it’s actually cabbage and processed garlic scapes. You can kind of see it in this picture, is this a normal thing or a weird thing?
Hello Jenny, Hard to see from the picture, but I don’t see any mold looking bits. I would go ahead and put a lid on it, not super tight. Sauerkraut fermentation is an anaerobic process which means without air, hence the lid.
Done, we’ll see how it goes! thanks.
I have a large batch of cabbage in brine for 6 days without any foaming. I used 3 tablespoon kosher salt per 5 lbs of cabbage and added additional brine solution to cover cabbage. Could part of the problem be the container is too large? It’s a 10-15 gallon plastic container. There is ano area about 2 inches wide the cabbage is slightly below brine and it has a thin, white coating. Almost like the formation of fuzzy mold that just formed today. Is it starting to work even though no foaming?
Jeannette, Salt numbers are correct. If the white coating is powdery, it is harmless Kahm yeast which forms during the first few days before the acid levels drop.
Sauerkraut fermentation is supposed to happen in an air-free (anaerobic) environment. So your large container is exposing your ferment to a lot of air. The air-loving mold and yeast bacteria have just the right environment to grow. Clean off the gunk and try to cover the container some way. Keep everything below the brine.
Fermentation should be happening. There is not always foam and most “visible” action is during the first 3 days.
Learn from this batch and start a new batch working first with a quart (liter) jar to understand and master the process, then move on to bigger batches.
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
http://www.makesauerkraut.com/surefire-sauerkraut-in-a-crock/
Thank you for response. Not sure if it’s a powdery mold. I cleaned off and there was a little bit of dark strands in it also. I scooped out anything that looked icky off top layer and added more brine water and wiped the sides of container. The cabbage doesn’t smell bad and brine is very salty. The container has a tight lid. With theach dark strands starting to grow, is that a bad sign? This is a 30 lbs. batch and don’t want to toss if don’t have to. Thanks again.
Keep working with it Jeanette. Some molds do have strands that reach down, but if you feel you are able to get most of it out, make a decision as the fermentation progresses. Some toss anything with a hint of mold and others are much more relaxed about it. Rely upon your nose.
Just finished fermenting and there wasn’t much brine in jar and it was dry and tasted so so. Any thoughts would be appreciated.
Hello Joe, One thought is the age of the cabbage you used? Old cabbage makes for drier sauerkraut; fresh cabbage, copious brine.
Also salt numbers and proper fermentation temperature can impact the flavor.
http://www.makesauerkraut.com/how-long-to-ferment-sauerkraut/
Try again and see how the next batch goes. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Also, thin and even slices of cabbage does make for better flavor, which is why many use a mandolin to slice cabbage. Consistent texture.
First time using a mason jar (I have a crock) – I put in some of the extra which wouldn’t fit in the crock. The sauerkraut in top part of both jars has turned brown (after 2 weeks). Occasionally in the beginning it was out of the brine, and I didn’t keep the tops covered tightly due to me misunderstanding directions elsewhere.
HELP!
Is it safe to eat or should we toss out some or all of it?
Hello, Browning is either from air exposure or from fermenting at too warm of a temperature. Not the end of the world.
You can toss just the brown stuff or eat it. It may not taste as good as the non-browned kraut and is supposedly lower it nutrition.
I made sauerkraut last fall. I used a 10 gallon crock and aged it for 3 weeks then canned it in a hot water bath for 20 minutes. Just noticed some of the jars are turning brown. Are they ok and what did I do wrong? Just wondered if they are ok to eat and why only some of them would discolor.
Hello Bernice, I’m not experienced with canning so I don’t have an answer for the discoloring.
I naturally ferment my sauerkraut – no vinegar, just salt – and then store it in the fridge, where it remains rich in gut-healing, good-for-you probiotics. If fermented sauerkraut browns, it’s usually due to not enough salt or fermenting at too warm of temperatures.
Don’t think my kraut sealed is there anything I can do
Not sure what you mean when you say “sealed.” Are you canning the sauerkraut with a hot water bath?
Hello Holly. A couple quick questions. I had my second batch of sauerkraut going for about 12 weeks. It is a little too hot here I think for fermenting in the summer. I live in Mexico so temps are in the 90s. I made a batch of kraut in the winter and it was great. I am using a water seal fermentation crock and the water seal apparently at some point went dry, when I opened the crock the Kraut looks great and smells wonderful. However I think because of the dry seal some small little insects are around the top of the crock under the lid. Any tips for keeping insects away in hotter climates?
Hello Donna, Glad to hear the Kraut still is good even with a dry water seal. My only recommendation I can think of is to keep water in the seal, but you know that.
Unless you want to try fermenting in jars with some of the newer airlock lids and just ferment a small batch for a week to 10 days. I list options here: http://www.makesauerkraut.com/fermenting-supplies/
Hi, all. I’ve been experimenting with different pre-shredded cabbages and slaws – I’m now on to the $2 bag of Sams Club Coleslaw (soak/rehydrate 30-60 minutes and spin/drain before adding your 2% salt by weight). I found that since there is both green and red cabbage as well as carrots it takes longer to ferment…
I’ve had this last batch fermenting since March (it’s now July). How long is too long? Before you answer, my folks remember their parents fermenting “all winter and until they finished it.” Is the old-timers’ wisdom from the 1930s OK and can it go bad (I check/scrape any floating molds weekly, too)?
Thanks in advance!
Hi, all. I’ve been experimenting with different pre-shredded cabbages and slaws – I’m now on to the $2 bag of Sams Club Coleslaw (soak/rehydrate 30-60 minutes and spin/drain before adding your 2% salt by weight). I found that since there is both green and red cabbage as well as carrots it takes longer to ferment… Pic shows (bottom/right. to top/right, to left side): a few bits of mold we scrape; after scraped and walls are clean, stir; stone weights re-added.
I’ve had this last batch fermenting since March (it’s now July). How long is too long? Before you answer, my folks remember their parents fermenting “all winter and until they finished the barrel.” Is the old-timers’ wisdom from the 1930s OK and can it go bad (I check/scrape any floating molds weekly, too)?
Thanks in advance!
Holly,
1. I’m making another batch of sauerkraut (red cabbage, carrot, jalapeno, habanero–it’s got about a week left), and I may have a problem.
I stuffed the veggies into five jars, and everything seems to have been going fine except for one thing: I’d decided to see what would happen if I reused one of the old jars without washing it out (so that there could be “mature” organisms to munch on the new veggies) and it is the only one that I don’t see foam on today (not that it never bubbled–it had to since I see streaks on its outside indicating it released liquid earlier in the process–but that it doesn’t have foam as the other four do).
The thing that is bugging me is that (had I really thought things through I think I would have remembered this and would probably not have reused that jar) I ate out of that jar with a fork, which would mean that I’d introduced some of the bacteria in my mouth into it, and, even though I know the salt should kill bad bacteria, I’m just wondering about this situation and would like your input.
2. I’ve tried to make natto 10 times and succeeded only twice (and those two times I succeeded were with lentils–I never succeeded using soy). LOL It is just too easy for that stuff to get contaminated.
3. I’ve begun making kombucha–it’s really easy like sauerkraut.
1. GREAT things often happen when one ventures outside the norm and experiments. I always eat out of my jars… Wait and see. Bubbling can be elusive and you will know by any raunchy smell when you open the jar if your “experiment” was a success… or not. I bet it will taste scrumptious.
2. No experience with Natto. I do give a few links in this post: http://www.makesauerkraut.com/fermented-foods-ultimate-guide/
3. Yes, Kombucha is real easy… I also make it, though I’ve been slaking off lately. Fermented Coconut Water – with rinsed milk kefir grains – is even easier. I really do need to do a 10 second video showing how easy it is! http://www.makesauerkraut.com/fermented-coconut-water/
Do let us know how the “reused” jar worked.
1. It seems like the bubbling phase may have already started and ended (it definitely started at some point–liquid was pushed out of the jar).
2. I was just sharing about the natto… I’d spent a week or more rigging my slow cooker up (long story on why it took so long). One tip I can give you with natto-making is that you use TRIPLE or QUADROUPLE the amount of spores they suggest–this will yield a product with a lot more of that “mucous”-like stuff and longer-stretching “strands”.
3. I had water kefir grains but they demanded too much attention (daily). They eventually started giving off a bad odor, and I poured them down the sink. I prefer kombucha–doesn’t require attention and tastes better (I caramelize the sugar to give the bacteria an extra “edge” over the yeast–according to Len Porzio, the yeast is activated by sucrose [heating it to a certain temperature breaks the sucrose down into fructose and glucose]–and keep the 2 1/2 gal jar at approx 75 degrees for two weeks [however, to get more sugar out, I’m seeing about letting the current batch sit for three weeks]).
You might be interested in knowing that a lot of teas are contaminated with heavy metals (the safest ones are Indian white tea and organic Sri Lankan [Ceylon] Green tea–see the chart at the bottom of this article: http://suppversity.blogspot.com/2013/12/commercially-available-teas-not.html).
In case you need it, Mercola wrote an article, “The Three Pillars of Heavy Metal Detox” (http://articles.mercola.com/sites/articles/archive/2016/06/19/heavy-metal-detoxification.aspx).
Have you made kombucha using Yerba Mate? It is ridiculously energizing!
I plant to let you know how the reused jar went–and hope your coconut water kefir video is uploaded soon.
1. All is good… for now:-).
2. Natto – good tips. I’ll add them to the Fermented Foods Post.
3. Water Kefir – totally agree. A high-maintenance pet that I don’t enjoy. I’ll look further into the tea. Always so much to learn and stay on top of. Yerba Mate will be tried, however. I’m getting tired of my black tea.
Kefir Video as soon as possible, but then I’ve never shot video!
1. re: Natto-making
a. In case you’re interested, here is a paper on the subject: http://maxwellsci.com/print/ajfst/v7-704-708.pdf.
b. You might also add that you can use your oven as an autoclave for your equipment (easier than boiling).
2. Black tea kombucha is extra good if you caramelize the sugar first.
Thank YOU for sharing. Will add to my notes.
Please let me know how much you liked the Yerba Mate kombucha. To me, it tastes absolutely fantastical and otherworldly. 🙂
Tezpur in Assam was recently declared least polluted city in India (http://www.voiceofgreaterassam.com/tezpur-in-assam-is-the-least-polluted-city-in-india-declares-who/ ). Since it is the ash (pollution) from “dirty” coal-burning powerplants which is said to be responsible for a lot of the heavy metal contamination in teas, and since Assam is a tea-producing region (I’ve seen some tea from that region being sold for $22/lb.), one would think that this would mean that their teas would be more likely to be lower in heavy metal contaminants. On the other hand, it may be that they, being a tea-producing region, paid someone off in order to be declared “lowest in pollution” in order to allay consumer fears.
Hi Holly, Wow, what a great site and resource. Thank you for doing this!
I’m making sauerkraut in a crock. All is very clean. Used cabbage, dill, horseradish. Smells good, all under brine, plenty of salt, bubbling away…but brine is brown. Do I toss it or do something to change that color? Great tips and help here! Thanks! Mary [email protected]
Hi Holly, So it got up into the high 90’s the past few days and the bubbling stopped. I made a sandwich and put a bunch of the sauerkraut on it. It tasted good, crisp, and with a good zing. I bagged up the sauerkraut and froze it. I haven’t decided what to do with the brine but since it’s so brown I think I will toss it. Suggestions?
Thanks! Mary
Mary, I was about to ask if the temps have been warm, which would account for the brown brine. I don’t think the brine is necessarily bad. Try a few sips and if you like it, put it in the fridge and save it for a cooling pick-me-up, just a shot glass size. Else, toss it and aim to ferment in cooler weather or for a shorter time period.
Thank you Holly! I tossed the liquid. I just couldn’t get past the color. I’ll try again in cooler weather like you say and maybe with some other ingredients. The horseradish root certainly gave it a bite! Thanks again!
Hi Holly, I froze the sauerkraut and chucked most of the liquid. I did keep some out to eat on a veggie hotdog just to see. It tasted fine and I’m still here to tell about it! 🙂 thanks for your help.
Mary
Good to hear!!!
Hi, Holly–My Sweet Garlic Sauerkraut has fermented in a water-sealed crock for 31 days and has been covered with brine the two times I previously checked it as well as today. It registers as being about 4.5 pH, smells good, tastes good and is nicely crunchy, definitely not slimy. However, the weights and the topper cabbage leaf were covered in a pink layer–not really like mold, more like a layer of rust. None of the cabbage is pink. I’m thinking all is well . . . right? Thanks! Becky
Hello Becky, Yes all is well. That “rust” you see is from the carrots, I believe. I’ve had it before, myself. Enjoy your great work and the even greater work of the microbial world!
Great! Thanks for your quick response. I have someone who needs a jar of sauerkraut right away. She’s been on a double dose of antibiotics for a week. . . yikes! I really like your website and emails. You have a great blend of providing wonderful information and presenting it in a “shared cup of coffee” manner. : )
A “Shared cup of coffee.” What a treasured analogy as I grow this website. It’s much easier to let one’s own personality shine through than trying to duplicate other bloggers. Thanks for the support!
OK I made my krout it is nice and white and crunchy….but its not a bit sour just tastes like cabbage in water….can I fix this??
Cabbage in water taste? How long did you ferment it? It may need to go longer to develop the fermented flavor.
How much salt did you use? If you used too much or just poured brine over the cabbage, that could be the issue.
At what temp did you ferment? If it was too cold, it would never have fermented.
Let me know if any of this helps.
Yes it just tastes like cabbage in water I let it sit for 10 days and used 1 tsp of salt.
Ok I made my kraut and has been sitting for almost 3weeks and there a several jars that now have mold (i think) on the top of the kraut. Does that mean I should trash those jars or is it savaeable?
Hello Lisa, Yes – as long as the smell is not obnoxious – the sauerkraut should be just fine. Remove the bits and top layer of the kraut. But, then figure out where you got the mold from to prevent it from growing again in future batches.
Holly, just made a batch of kraut about 6 days ago. By the second day it was farting (so my kids say) through the seal of my crock, I thought awesome. I didn’t noticed till I checked it today that it was no longer bubbling. Upon looking I noticed that the kraut was not thoroughly submerged. So I added some more salt brine mix. Do you think possibly several days of this situation will hurt the fermentation.
Hello Matt, “Farting” 🙂 – lovely children! – is generally most active during the first few days. After that, the gas producing bacteria take a rest and then other bacteria take over to produce flavor and lactic acid. All is fine, most likely. The crucial period is the first few days. It’s good you topped it off. Are you using some type of weight to hold everything below the brine?
Holly, thanks for the info. I do have two half round stones that came with the crock I use. I was very tempted to just add an additional head to top it off, however I just had a feeling it might not be best. Usually I do have a full crock. I was interrupted in the middle of shredding cabbage and didn’t back to that last head till it was too late. I’ve always wanted to experiment with a spicy jalapeno kraut, so this is my opportunity I guess. Have you ever tried fermenting spinach. I have a climbing type growing like crazy and it occurred to me one day that might be a possibility. Haven’t really come across a recipe that interests me yet. Seems like most of them are incorporated into kimchi.
Those interruptions! Life happens. Time to make the spicy jalapeno sauerkraut, I guess.
Spinach? No, no experience, but according to the Shockey’s and their book Fermented Vegetables, it works. Use gentle hands since the spinach bruises so easily. They added oregane and a bit of lemon juice.
Holly, also wondering if there would be any harm adding another head of cabbage to the batch I already have six days old. There is ample room to add more into the crock.
I’ve never done so, but I would advise against it. There are different strains of bacteria doing different jobs though out the fermentation process. So your shifting the action. Next time, however, do try to fill that crock with 4-6 inches of the top.
Read down to the time section in this post to learn about the different stages of fermentation: http://www.makesauerkraut.com/how-long-to-ferment-sauerkraut/
I’m new to this and followed a fermented french fry recipe. I placed the fries in a salty brine in a big aluminum pot, put a plate on top to keep them submerged, and covered with plastic. After two days, my kitchen started smelling like garbage. Reading this, I wonder if the temperature of my house (76) was the problem. I rinsed the potatoes, and they are soft but smell ok. I’d hate to throw them but don’t want to risk getting sick either. Are they safe to cook?
Hello Lena, I’ve yet to ferment potatoes, though seen many recipes. Smelling like garbage is a bit too much for me. Are they suppose to ferment that long? Too warm, like you said.
Also, you used an aluminum pot. I would worry about leaching aluminum into the brine. Aluminum and copper and non food-grade plastics are generally a big no no. Brine is very acidic.
The recipe said 3-4 days. Good point about the aluminum, I should just throw that thing away. It’s the biggest pot I have, so I keep it around for those rare cases when I need something that big. I’ll try next time in the fall, with smaller batches and use glass or stainless steel. Thanks!
Hi Made my sauerkraut in a crock been in two weeks no skum or bubbling . Juice a lite brown color smells ok Covered crock with towel is this ok or do you think spoiled. Never had this problem before used right amount of salt I think and temp under 70 degrees
Hello Karen, It should be fine – as long as it passes the nose test – though ideally the brine should not be brown. Could be due to a bit of oxidation from more air sneaking in through the cloth than is ideal. Taste it and see if you like it and to help determine when to call it done.
Thanks sent you those pictures brine not brown looks more like lemon juice
I don’t see any pictures but it sounds fine. Go by odor. If it is not noxious give it a taste. I’m sure it will be good.
I am making my kraut in a quart mason jar, using a 4 ounce jelly jar as my weight. I’ve been checking on it every other day or so. Today, I found a small spot of mould inside the jelly jar weight. But the mould is not in the brine or the kraut itself and was not touching the kraut. Should I toss it anyway or would it be okay?
Just remove the bit of mold and enjoy it. It is fine. Try not to open the jar for the first week when checking it.
Hello. I’ve made kraut before, but this time I did Three things differently, & in the back of my mind I’m wondering if it’s ok.
#1. Cabbage was packed in a 5 gallon with weight, lid, & airlock…however there was significant room (1/3) not filled in the vessel…
#2. I did not measure exactly…and my formulation could be closer to 2 Tbsp salt per 5lbs than 3Tbsp…
#3. I left the thing in my kitchen for 12 weeks, untouched…
With all that said, I opened it up today and it looks and smells good (slightly afraid to taste it yet) , there is no pink or brown leaves, no mold or slime. In fact it looks like perfect kraut. I normally can it, but I want to possibly enjoy some of the fermenting goodness and throw some in the fridge too…however I don’t want to wipe out my family by a stupid mistake either.
Thanks
It’s sad we have so much fear around fermentation (but I aim to change that). Yet… we feel perfectly safe eating a can of beans made in a mystery factory…
1. Excess Room in Crock. Not ideal due to excess air exposure but it did just fine. Ideally, a few inches from the top.
2. Salt. There is a range in the % that works. Some have gone quite low and been successful.
3. 12 Weeks. You can ferment for that long just fine. I like a bit of a crunch to my sauerkraut so I don’t ferment at too warm of temps and not for much longer than 6 weeks.
Sooo… looks and smells good? All was done just. You would know by the smell if it was off. ENJOY!
Great site! I wondered if you could explain why my ferments sometimes have a sour flavour and sometimes a cheesy flavour, even when I’m using the same recipe on the same veg on two different batches. Both are fine, but I much prefer the sour, so would like to be able to make sure that’s what I end up with.
Sour vs. cheesy flavour? Usually, a cheesy “odor” indicates spoilage. I’ve never experienced a cheesy “flavour.”
How are you measuring your salt? If you have the same environment established – as done so by the same salt levels – then the two batches should turn out the same. If your salt numbers are too low, then “bad” bacteria are sometimes able to take hold. That’s my take on it.
Thanks for your info! I have some Kraut on the go (it’s been fermenting 5 days) that is foaming/bubbling on the top and the liquid under weight is a bit brownish, and the kraut right at the top is starting to go brownish. it looks a bit suspect. is this ok? I haven’t tasted it yet.
What temperature are you fermenting at? Too high tends to result in brown kraut. OK to eat, just a loss of nutrients.
It’s pretty mild in our house at the moment say 19/20 degrees. I’ve followed most of the rules except for keeping the air out. I’ve just had it under cloth cover. Perhaps this is the problem?
Hi Holly, how do you feel about a little pink sourkraut near the top of the ferment? I’ve been looking into it, and some sources say there’s not much wrong with it. What do you think? Thank you!!
My understanding is that pink grows – if you have no beets in the kraut – when the pH did not drop below 4.6 to indicate a safe acidic environment which is why it would be a toss. If you have pH strips, I would love to know what the pH in there is.
I’ll get the pH strips through your link. So the pH needs to be below 4.6 at the end of the fermentation? Or at any time?
It continues to drop through the fermentation process. By the END is should be below 4.0. They say 4.6 but to be on the safe side – due to variation from where one samples – it’s 4.0. You should have no trouble getting it there if your salt numbers were right.
So is the amount of salt the best way to control the acidity (like you talk in your wonderful posts about salt)?
The proper amount of salt is the best way to establish the perfect working environment for the bacteria to do their work, which is producing lactic acid to preserve the sauerkraut, and making a great depth of flavor, and creating the nice tang, and… Give them the home they need to best do their work :-).
Awesome Holly, you are the best! So to conclude the topic on the pink spots of kraut, if the pH is below 4.0 at the end of fermentation, is it safe to eat? (and i guess i toss the pink spots at the top?)
All I’ve read about pink kraut is toss it, but… then I came across the info on why, pH not low enough. So, if it smells good, and the pH is below 4.0, then it wold indicate all is good. Trust your gut. Try to figure out where the pink came from to not repeat it for future batches. How much salt was used? Was everything kept below the brine during the crucial first week?
It was 2% salt (himalayan), with air lock. The pink pieces are above the cabbage leaf (they have escaped :-), which based on your question indicates that it may have been exposed in the first week, as those pieces are still barely showing above the brine.
The funny thing is, my previous ferment which was undersalted as I didn’t know any better, is looking phenomenal at 3 weeks. Yet it’s completely under the brine, and there’s nothing floating above the cabbage leafs. And this is in Florida, so the temp in my house is constantly 78.
So I’m planning to up the Himalayan salt to 2.5% next time, and make sure I have extra brine, so everything is submerged. I didn’t realize these two things will make such a difference. What are your thoughts?
You’re on the right track with what you’ve done and I’m sure your pH will be fine.
Himalayan at 2.5% and under the brine, sounds like a good plan. Due to the heat you’re fermenting with, don’t be afraid to play with fermentation length. It might be cone around 2 weeks. Also look into ways to cool things down a bit: http://www.makesauerkraut.com/fermentation-tips-hot-weather/
I would say it is the best way to set up the best environment for fermentation to proceed as best for the bacteria who are working for us. Moving too far either direction (more, less salt) alters the environment too much for the proper unfolding. Acidity will naturally happen when the right bacteria can thrive.
Can you add salt if there are no bubbles in the crock?
Adding more salt is not going to create the CO2 gases. These happen in the first 3 days and then it gets pretty quiet after that. How much salt did you use? What temperature are you fermenting at?
thanks for getting back to me…it is about 6 lbs and I added around 3 tablespoons. They are in my garage and today it is getting warm again, it say 72 but at night it gets to 65. This crock is for a friend and he wanted to try it with jalapeños in it. We put the “hot” jar of it in…I think we should have used the real peppers. Could that be the problem? The other crocks are bubbling…not a lot but the do have bubbles. Thanks for any advice you can give me
So you’re saying you added a jar of prepared jalapenos? I would just monitor it. Check after 10 days and see how it looks. It would be a guess on how the ingredients in the jar would impact fermentation.
Holly, thank you so much for your help. Is it okay that is doesn’t bubble?
Yes, some batches are quieter than others and most of the CO2 production is in the first few days. After that, you may not notice much.
Thanks a million! It is wonderful to have a site like yours to turn to. 🙂
A million Thank YOUS!
Hello, I’m also newish to ferments. I recently fermented a batch of carrots and cabbage. They smell as one would expect (fresh, vinegary and pleasant) and also have the crunch one would expect. However they both have a after taste that is reminiscent of beer/ale. The carrots more so than the cabbage. I was told that this might actually be due to an over presence of yeast? any thoughts ?
With proper fermentation, you should not end up with a yeasty taste. Did you have the jar sealed? Weight of some sort to hold everything below the brine? Yeasts and mold grown when there is air. Try a new batch with my recipe and see if you get different results. The right amount of salt also keeps a stable environment for the right bacteria to grow.
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Thanks for the reply. what I did was more or less what you prescribe in your receipe. My rule of thumb is to add between 2-5% salt to the shredded veg tables. I think maybe where I went wrong was leaving too much air in the jar? I was using 2100ml jars with sealers and zip lock bags filled with water to catch the floaties but no mater how hard I tried some would still float to the top. I even tried using small flat jars but they weren’t wide enough. My next idea was to get marbles and fill a zip lock bag with them. Otherwise I will also try to cut parchment paper or plastic to fit.
Yes, often the larger jars don’t get filled and there can be quite a bit of air left in there. A few floaties should not make a big difference. I find that the cabbage leaf torn to size catches most of them. Parchment paper is also a good idea. Marbles in a muslin bag should do the trick as a weight.
What % salt are you using? Anything much past 2.5% will upset the bacteria balance and maybe swing it towards the yeast overpopulation.
Lastly, cabbage should make up approx. 75% of the mix with carrots and what not 25%. Let’s keep working on this. We don’t want yeasty sauerkraut.
So I’ve been adding between 2-5% salt to the shredded vegetables. I’ve gone as high as 5 because some sources I came across stated that that ratio of 2-5 is ideal but you recon anything over 2.5% isn’t ideal?
For the time being I’m keeping it simple and doing singular vegetable batches (I.e just cabbage or carrots).
having said that yesterday I started a batch of spinach and onions. My ratio is as follows: 1kg of spinach, 40g red onion and 2.5% salt. Left to sit for an 1h and then squeezed out the brine. It’s looking good so far.
Keep those experiments humming along. That’s how all of us learn. My readings show that too much salt creates a different environment. As I understand it, the 3.5-5% numbers are more for pickles and peppers that can mold easily. But who knows, you could prove us all wrong.
Hello! New to the ferments. Have only done a couple of batches. These have been longer than I would have liked. Do you think they are bad? The top is brown. Thank you https://uploads.disquscdn.com/images/acb9487487004982fcc0e8022d6aa5706027464b5d049bae8b6b1ffc31b2cd25.jpg
They look fine, though not ideal. I would remove the extra dark on the left jar. Browning usually happens when fermenting at too warm of a temperature and results in loss of nutrients. What temps are you fermenting at? Did you pour a brine over sliced cabbage or massage in salt with sliced cabbage to create a brine? Are you using a weight to hold everything below the brine?
My house temp here in Houston are around 75-78 in this beastly summer heat. I massaged the salt in but did make a seperate brine to top it off. Thanks for the advice! I removed all the brown and am eating it now, wish me luck ha!
Your temps would most likely account for the browning. Ferment for shorter times periods until you have cooler temps. See also: http://www.makesauerkraut.com/fermentation-tips-hot-weather/
Hi there,
I have recently fermented a jar of daikon radishes using the salt-brine method. I had bought a rather huge one in terms of its diameter and it had been a tad bitter. It stopped bubbling on around the 3rd day and had changed color; and also started to turn slightly sour (my hometown is rather warm). I forgot about it on the 4th and by the 5th day, it had turned rather sour and I felt that the bitterness was more pronounced. I then transferred it to the fridge.
Now, it looks rather greyish and smells rather pungent. I did a google search and many said the smell is normal, but the color is really worrying me. Could this be a bad/spoilt batch of ferments? Thank you so much for your help in advance!
Hello Felicia, The pungent smell could be from the radishes. They can be strong ans smell sulfurous. Bitterness could be from using a bitter radish to start with. It’s normal for bubbling to stop around day 3 and to lose color. It’s had to ferment a bad batch.
Can you send a picture so we can see how grey it is? I’ve tossed batches not because they were “bad” or “spoiled” but just because my taste buds – or eyes- weren’t WOW’d by them. You might be better off mixing them into a ferment vs. fermenting them on their own or trying smaller, more tender daikon/radish.
So, I made my third batch of sauerkraut (the first two were wonderful). I was at week 2 and decided to pull it out as I was headed out of town and wanted to take some with me. Looks great, smells great, tastes great; however, the brine had evaporated….ooops. Not sure when this happened. I was checking regularly the first week and then kind of let it go. Should I be worried?
Hello Shannon, You did everything just fine. You’ve just encountered the “Case of the Disappearing Brine.” It depends on the freshness of the cabbage, how much brine seeped out during those first few days and the temperature of the room. Cool, pulled into the cabbage; warm, rises in the jar.
As long as you got through the first week – when the healthy fermentation environment is being established, you’re OK. You can add more brine, however I find it dilutes the flavors. Not to worry.
Thanks Holly. I gave it a taste and it seems fine (looks good, smells good, tastes great). And, 24 hours later I’m still alive so I’m assuming I’m good to go. Thanks for the reply! 😉
I found this same thing happened. It also has a bad door. I’ve been taking all the dry stuff out and wondering if that that is in the brine would still be Good? Thanks for this site. I’ve started downloading your books and PDF
Hello Pat, The stuff in the brine should be just fine as long as it passes the nose test. You senses will keep you safe and you would not want to eat it if it smelled bad.
You’re welcome and thank you for the compliments on the site. Enjoy the handouts and PDFs and… delicious homemade sauerkraut.
Thanks so much for monitoring the site. Once I got the dried stuff out of the jar right down to the brine and a few spoons more 😉 the smell was like the best Kraut! We had some and it was sooo good. It is our first taste of homemade Crunchy Kraut. My goodness it is sooo much better than store bought. And I might say it is addictive! 😄
Enjoy the good-for-you addiction!
I’m 21 days into my first batch of sauerkraut, using a crock. It’s 2 heads of cabbage, 3 Tbsp. salt, and 16 cloves of garlic (yeah, I may have overdone it on the garlic).
Yesterday I opened the crock and sampled a fork-full, and it’s still a bit green, but tasty. There are no odd smells, or any discoloration of any kind. The worst I can say is it tastes a bit buttery on top of the salty/sour.
My concern is that today I had a rather badly upset stomach which felt like food poisoning. So how do I get the courage to try it again in a week or two, or do I assume that it’s the cause of my stomach upset and toss the batch? I feel like there was no clue that it’s got anything wrong, but what an awful way to spend a day.
If the sauerkraut was to make you sick, you would have had to ignore all signals not to eat it. It would have smelled something awful and tasted noxious. Our senses do look our for us.
Too much garlic could easily have caused an upset stomach or even too much sauerkraut can cause that if one is dealing with gut issues. If this is the case, start with just a sip or two of the brine for a few days and then start slowly with the sauerkraut, just a small forkful.
Let it ferment some more and then taste it again. No need to toss the batch. And do check out my basic recipe. 3 Tbsp. salt for 2 heads of cabbage – depending on their size – may be a bit on the low side. Usual recommendation is 3 Tbsp for 5 pounds cabbage.
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Thanks. It was six pounds of cabbage, so I went a tad low rather than high. There was nothing about the smell or taste which was off in any way. It was still pretty “green” so I’ll give it two weeks and go again. I just wanted to make sure I wasn’t totally nuts for following my gut 🙂
Hi Holly, I have made a second batch of kimchi using Pete Evans “fool proof” fermentation kit, my brine stayed on top buuuut, when I went to get them there were tiny flies (like fruit flies) which had gotten inside to the water and there was a tiny patch of white on top of the liquid. Half the jar is purple (not sure if this is ok or not), my kimchi I made with red cabbage so half is red and the top half has gone purple. Is this still ok?
Hello Hannah, I’ve just come up to speed on Pete Evans and his fermentation kit. Always something new out there…
It sounds like the lid wasn’t completely sealed which accounts for the fruit flies finding their way in. Is the patch of white powdery? If so, it’s harmless Kahm yeast. Just remove it and open up the jar.
Red cabbage will turn your ferment a red/purple color. No problem there. All should be just fine. I see his recipe calls for just a tiny bit of salt and then a starter. Don’t know if you followed that… But, try my recipe out where I find it important to use the right amount of salt to establish a healthy fermentation environment. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
That’s fantastic, I was so hoping I wouldn’t have to bin yet another batch. But since typing this to you I had left the jar on the windowsill (no flies to be seen), but some liquid had dried out (see pic). It still smells like kimchi but is that the best way to tell?
Pete Evan’s kit does have the top open so that the air can escape but there’s a few parts between the top and the kimchi itself so the top just has the liquid. The little bit of white was just on top of the liquid and I think it was fluffy.
Would you say this is still good to eat? https://uploads.disquscdn.com/images/1f5bc0d4b405214167b54212f2bdf60c20fb02185210fb43fb4c33eb5a26b491.jpg https://uploads.disquscdn.com/images/13c5780dd98d850e7aaeaa012a135cb23a83cc984b08b8a5cbe74825b0681c6a.jpg
Hello Hannah, The top bit just looks a bit dry where it might have been exposed to air and out of the brine. I would just scoop off the top dry and off-color section and enjoy the rest.
My sauerkraut had white curds on the top cloth edges (fermenting in a crock) yesterday. It smells like it’s almost done, and I wash and sterilize the cloth, plate, and weight every day. Is that a bad sign? or does it mean it;s ready to can? This has never happened other years. I only use cabbage in my ferment.
Maerzie, Were you able to able to keep everything below the brine during fermentation? Often, with the open crocks, you do get mold forming on the part exposed to air. Traditionally, that was removed and what was below was eaten. I assume you also used salt 🙂 in your ferment. It should be fine below the cloth. It would smell obnoxious if not.
Think twice about canning your sauerkraut. Doing so destroys all the beneficial bacteria which is great for your gut health. You can pack it into jars and store in your fridge.
Yes, Holly. All the kraut, except for a few stragglers on the edges of the cloth, were under the brine. I threw them out to the chickens. My kraut smells and tastes perfect, like it’s probably finished, and the brine is clear. I am making about 8 gallons, or so, of sauerkraut, in an enormous crock, with only a cloth and a weighted plate, (which I wash and sterilize every day), topping off the kraut and the brine, and then, covered with a towel to keep flies, etc., out. I haven’t seen any sign of mold, and this is the first year I have ever seen the white, paper- thin, cheese-like curd on the cloth, X one day. This is the fourth batch of sauerkraut we have made over the years, and all have turned out delicious. Each batch has lasted us for several years of occasional sauerkraut meals. However, I definitely would not have room in my refrigerator to hold that much sauerkraut, which is why I can it! (I’d leave it in the crock, but I don’t want the bother of having to clean the cloth every day.) Also, we leave and go south for the winter.
Sounds like you’re a sauerkraut pro. Who knows what the cheese-like curls were, but I’m sure you took care of it just fine. Yes, without a second fridge, there would be no room for all that sauerkraut :-). Enjoy!
I was guessing that maybe the curd had something to do with lactic acid. Yes, all seems to be fine, and I plan to jar or package it all up on Monday, refrigerating more than I’m used to, since I hadn’t known about the probiotics in the kraut till now. So, thanks Holly!
I have always liked to “play” in my kitchen. When my kids were still home, I used to buy raw milk, saving the cream in my freezer for a day when I’d whip up homemade butter, and buttermilk, which I’d clabber with a little “mother” from store buttermilk. OR, I’d make 6 quarts (of chosen flavors) of homemade ice cream. I’ve also made yogurt for my husband (now deceased), though he had a Polish name for it, so then also made cottage cheese, using the whey for the liquid in my weekly batch of homemade whole wheat bread. I tried cheddaring the curds once, but I didn’t have any good way to regulate the temperature, so gave that up. Occasionally, I also pasteurized some of the milk, for fun, even though the cows were disease-free and the people were very careful and clean, so we never had a sick day from the raw milk. Actually, I think we were healthier than most. (I think I did this to avoid housework, which I still hate!) But, I did have lots of fun. There’s not much I haven’t tried making or doing from scratch.
Love this kind of learning. Thanks again.
You’re quite welcome. Using “Farm Fresh” milk is eye opening. The magic behind sour cream, yogurt, ice cream and what not. Which I had the band width to make more than our standard and easy Raspberry Ice Cream. It’s all good.
This is my third year making kraut. I use a 5 gallon crock that is filled about 2/3 full. The current batch is 3-4 weeks old. My problem is that last week when I came home after an absence of 4 days there were maggots crawling on the inside of the crock! I cleaned them all out and skimmed off some of the top kraut. I haven’t seen any since. What do you think? Can and eat? Compost?
Maggots!?! I have never experienced such critters trying to make their way into my sauerkraut, thank goodness, but it does happen with open crocks.
My understanding is that they don’t dig down into the sauerkraut so what you did should have taken care of them. Go with what you’re comfortable with. But, you could wait until it’s done fermenting and then make sure you don’t have any more maggots. If not, pack into jars and put up.
You don’t have to can it. If you have room in a fridge, it can be stored there and then it still retains the probiotic benefits.
i made sauerkraut three days ago in ball jars. everything seems to be going the way it should, the jars are bubbling, i used the right amount of salt, all the cabbage is submerged but the smell seems wrong. it smell like burned electrical cord to me. i used two different heads of cabbage in two separate batches and they all smell the same except for a third batch of red cabbage which really has no odor. should i toss them or hang in there and wait?
Hello Nicky, I have no idea where the “burned electrical cord” smell would come from. I’ve never heard that as a description for how sauerkraut smells :-). I would hang in there and wait and see if the smell shifts. Maybe have someone else smell it and describe it. This shouldn’t make a difference, but was the cabbage organically grown? Who knows what chemicals get put on our food and how they would smell during fermentation. Let us know if the smell goes away.
thank you Holly for getting back to me about my “odor” problem. my sauerkraut has been in the frig for the past few days now and the odor remains the same only a little less intense. it tastes great, it remains submerged, and there is no slime mold or cloudiness but that odor! grrrrrrrr……(my daughter agrees with me) i did neglect to mention in my previous post that i added chili flakes to the green cabbage kraut. could that have anything to do with this odor problem?
Chili flakes shouldn’t be an issue. Sometimes, we just can’t put our finger on what happened. I would only worry if you continue to get the “odor” issue in future batches. Do work your way through my recipe for your next batch and maybe something in there may help: http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
I live in Southern California and my house temp is often 76 degrees. I have been trying to ferment sauerkraut and it always smells bad like the bad gases over take it. I think I have been doing everything else right except for the temperature. Can I ferment at this temp or do you have to be at 72 degrees to ferment?
Ideally, one would ferment at 72 and below, but many successfully ferment at your warmer temps. You’ll end up fermenting for a shorter time period, maybe just 10 days for a jar. Sample along the way and see if any the suggestions in this post are useful:
http://www.makesauerkraut.com/fermentation-tips-hot-weather/
I just created my first batch of sauerkraut and when I packed it in the jar, it had just enough brine to cover it. It wasn’t like some pictures I see with an inch or more, it was literally just enough (or maybe just NOT enough). And mainly only when I pressed down. I have a cabbage leaf and ceramic weight to weigh it down in an airlock jar and press it down once or twice a day, but I still don’t see an excess of brine layering the top. I’m worried that I’ve lost those first crucial 5-7 days when the fermentation environment is established. Should I add brine to the top? Start over? Leave it be? It doesn’t smell bad, at least not yet.
Congrats on your first batch of sauerkraut. I’m sure it will be fine. Go ahead and add some brine (1 Tablespoon salt – 2 cups water) so you have a bit more coverage. Fermentation is more adaptable then I sometimes like to admit. You’ll know if it “goes South” and needs to be tossed. Most likely all will be good.
I have been fermenting my sauerkraut for about 3 weeks now. It tastes great. I noticed that it is starting to darken in color? Is it time to put it in the fridge?
Yes, I would. Enjoy!
This post is great. I made my first sauerkraut 2 weeks ago and it tasted good, actually just like slightly cooked cabbage. I never tasted one before so I don’t know how it should tastes. Yesterday, I made 2 jars one with caraway seeds and mustard seeds and the other one is napa cabbage with chili and nori, However, I didn’t see anything happening, no bubbles or anything! is that normal? should I just wait and see what happens or is there anything I should do. I added 1 tablespoon of salt for about 2 cups of cabbage and the brine is covering them, and it’s about 73-80 degree in my kitchen.
Quite creative with your flavor combos! It can take a couple of days for the “action” to start. Your salt numbers sound a bit high, which can slow down fermentation, yet with your warmer temps that might counteract high salt numbers.
Do work your way through my recipe and see if you can grab some tips. I highly recommend a scale to get your salt correct, then everything else is easy. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Glad you found the post helpful. Thank YOU!
Hi, nice information
I am making sauerkraut first time and today is third day but when I opened the lid all brine came out 🙁 and the level has gown down of brine …do I need to add salt plus water mixture at this stage of fermentation as few more days to go and I don’t want to spoil the fermentation process… pls guide me if it’s fine to add salt water mixture on third day of fermentation? Or can I add olive oil??
Hello Anita, This typically happens in the first few days when the CO2 producing bacteria are actively making your jar anaerobic. Yes, go ahead and add enough brine to cover it (1 tablespoon salt dissolved in 2 cups water). Don’t add olive oil. I’ve never done this and would be concerned about unbalancing the environment in your jar.
Thank you so much Holly for your guidance will do as advised by you … I had seen in one of the YouTube video that one female was adding olive oil in order to protect the outer layer so that oxygen doesn’t come in..so I added too as I was making it for the first time n no knew how to make in my circle but anyways it turned out very well … it has got tangy taste and good aroma … hope its ready 🙂 to eat
Thank you so much for responding:)
Also is it fine if I ferment during summer season where the temperature is above 35 to 40degree Celsius ??
Hello Anita, Will have to add “olive oil” to my list of curious research projects.
Fine to ferment in warmer temps – hot – though not ideal. You’ll ferment for a shorter time period, maybe just 5-7 days. See some “cooling” tips here: http://www.makesauerkraut.com/fermentation-tips-hot-weather/
Your QUITE welcome!
Thank you so much for ur guidance 😊👍🏻 Sure do add the olive oil and try. I was happy with the result and it had good aroma too
Hello,
I have been making sauerkraut for a while now and it always turns out great,
thanks to great articles like yours. I do have a question though. I recently
got a larger fermentation vessel and made a large batch of kraut. I decided to
process and can a few jars of it, knowing that the health benefits diminish as
a result. The issue I have is that after they came out of the canner the kraut
rose above the brine, even though I packed it in pretty tight. Being nervous
about that I stuck them in the refrigerator versus dry shelfing them. Have you
ever canned kraut and if so have you ever run into this problem?
Hello Sam, I have no experience with canning sauerkraut so I don’t have an answer for you :-(.
I’m new to making sourkrout and started my first batch a week ago. So far so good. I probably added too much salt, but I’ll learn. During the first three days I noticed the brine level rising each day so that’s good. I open the lids a bit each day to release pressure a some brine bubbles out the top. Hopefully it’s going as planned, but I’m not sure what it’s supposed to smell like. When gas escapes it smells slightly like a fart. (Forgive me for putting it like that, but I don’t know how else to describe it.) Does this all sound normal? Thanks for the helpful site.
All sounds normal. Apologies accepted for the description. :-). In my eBook I’m working on, I’m calling them – the bacteria that produce that aromatic gas – the Bad Gas Gang.
Hello, I came across this blog and really thank you for the good information. I have decided to try fermenting habaneros. I cut them in half and made up my 2% brine solution. I have had difficulty keeping them below the brine solution and now notice some of those exposed to the air are going moldy. Is my whole batch spoiled? Or can I just scrape these off? Also are you aware of any weights I can buy that work with wide mouth mason jars?
Hello Fiona, Habaneros like to float and pop up out of the brine. Just remove the ones with mold and see how the rest of the batch progresses. A few tips:
Peppers do mold easy and it is often recommended to use a 5% brine, so 2 tablespoons salt to 2 cups of water instead of the usual 1 tablespoon for the 2%.
With light items like peppers, I would try the ViscoDisc that I just did a review on. They will act as a weight – or the term I’m starting to use – a gate and prevent anything from leaving the brine. Affordable and effective. Be sure to order the right size along with the Inserter set. It’s all there on my post. http://www.makesauerkraut.com/viscodisc-canning-buddies-review/
I’m making my first batches of sauerkraut , ( just 5# cabbage with 2 Tbls. salt, massaged, pushed down in mason jars with a quartered onion a top, per Dr. Axe recipe). I put it in jars yesterday but there’s not much brine yet, (24 hrs.), certainly not enough to , as the recipe says “push down in brine daily”. Should I panic and add brine ? Thanks for your help
Hello Julie, Did you have brine rise above the surface when you packed the jar? From looking at his recipe – nice video- it didn’t look like he worked it long enough to get some good brine. It should start to form on its own today and tomorrow or you could take it out and massage it a bit more to get a nice puddle of brine and then repack. Or mix 1 tablespoon salt with 2 cups of water, stirring to dissolve the salt and pour some of that over your mixture. Also, if it’s cold in your kitchen, it might take a bit longer for the brine action to happen. You do want brine coverage to keep out the mold.
Oh .. thanks so much I may need to unpack it or add the extra brine. I will check it again later today.. Appreciate your help Holly !!
HI, thanks for your tip on using the small jars and and outer leaf. my
first batch with regular cabbage was perfect. However, my second try, I
decided to try combining red cabbage and green and some fennel seeds.
Day 3 I burped the jars, and day 6 I decided to test it. There is red
slime on the top. Is this part of the process or did I get something
wrong?
Elizabeth
Hello Elizabeth, Is the slime slippery and smelly? It it smells normal, it could just be the pigment from the red cabbage floating to the surface. Red cabbage can be a bit temperamental to ferment due to it being tougher than the green cabbage. Give it a bit of time and if it doesn’t shift and turn pleasantly sour like your last batch, assume it was the red cabbage and make some more without using the red cabbage. Glad to hear your found my recipe tips helpful, thanks.
Hi, I’m on my second batch on Sauerkraut. I received one of those large ceramic fermentation crocks with the stone weights and the water seal on the outside, and I’m using that. My first batch, I did in the spring, when it was around 60 degrees in my house. I kept it in the crock for 5 weeks, but while it did seem to have a proper smell, and it was very crunchy, it didn’t have a lot of that really sour tang that commercial kraut seems to have. I’m trying a new batch now, and it’s been in the crock for a month. No signs of spoilage, and it has a faint sour smell, but I’m wondering what I’m doing wrong, that it doesn’t seem to get really sour? I weighed the cabbage and measured out plain kosher salt, 5 pounds to 3 Tbs. Any ideas?
Congratulations on being the recipient of a water-sealed crock. May it make many yummy batches of sauerkraut.
Commercial sauerkraut will taste different. It is pasteurized and vinegar is often used. Sour tang for homemade? I find keeping it for the first week at 68-72 degrees really helps the bacteria at that stage to do their work. Then, the 60 degrees is great for the remainder of the fermentation. Then, there is a pleasant tang. Salt numbers are right. Have you seen this post: http://www.makesauerkraut.com/surefire-sauerkraut-in-a-crock/
Hi! I am making my first batch and i noticed a couple days ago that the brine was starting to look cloudy on the sides of the baggy i am using to weigh it down and there were a couple very tiny patches of white. I pushed the saurkraut down with a spoon and then put a new baggie in. I made this on Oct 24 2016. It smelled like saurkraut about a week ago when i checked it, but now it smells like beer. Saurkraut is yellow. Is it still good to eat? Thanks!
I’ve only used a baggy as a weight once and it was a long time ago. You handled it just fine. Beer smell? Give it a taste. It sounds like it was too warm and maybe got fermented too long. I would stop fermenting it and if you like the taste, eat away. If not, leave it be in the back of your fridge for a few weeks. The flavors can shift, for the better. Check my recipe out for your next batch and see how that goes.
Thank you! I ended up making a cup of brine and adding it to the sauerkraut. I read that the salt can help kill the yeast. Then i stuck it in the fridge. There are so many conflicting things on the internet! Some said to throw it out if it smelled yeasty, some say its fine. Should i stir it, now that its in the fridge? Thanks so much 🙂
It wouldn’t hurt to stir it up a bit and then pack it back down with a fork. Adding to the conflicting information. 🙂 Go by taste! Life is too short to eat bad tasting sauerkraut.
I made whole head and leaf cabbage with what I believe is 8% or even stronger brine. Would it ferment at that strength ?
I don’t have the experience to tell you. I have read that 10% brine is the highest to use and that is generally used with a pickle mash. Taste it periodically and see if it is getting sour.
Its not bubbling, there is no air in it to speak of cos I filled it to the top, and put a plastic cup over it and pushed everything down. I am going to have to dilute it, its not fermenting, its getting preserved.
Diluting it sounds like the best option. I don’t have the experience to verify what will happen, but that’s you best bet to get your salinity down. Hope it works.
I tasted it. It actually was fermenting slowly, it tasted crisp and salty but not getting sour. It had bubbled and spilt and had a salt crust holding it to the floor. But too slow for it to turn into sauerkraut I thought. So I weighed it, 32 lbs, and it had 3lb salt. 10% exactly. I pulled about 8 qts of water out of it. Then added 2 lb carrots, 1/2 lb celery, 2 big green peppers, and a gal or so of water, then I added a qt of the 10% brine.
Hello, I would try to lower that brine % since that 10% is for pickle mash or more watery vegetables. Keep working with it.
I am in about 4% now. But 10% for 18 days didn’t hurt 1 bit, I think. It was crisp and salty and spicy, but not going sour. I added 2 lb carrots and 1/2 lb celery and drained out ~6 qts of the 10% and put in 6qt water. Essentially 4-5% I am guessing. It was bubbling a bit this morning. I am familiar with fermenting, I make kombucha and home made wine too. I have managed to ferment the wine to a nice dry 15% without adding sugar, just using a pinch of champagne yeast and an airlock filled with vodka.
That sounds good and that you have the intuition to have it all under control. 🙂 I’m anxious to hear how they turn out.
It was bubbling a bit earlier when I shook it gently. It also had a few small overflows. Now its not bubbling. Of course I can send bubbles via the inside and I wont see it, cos I only see 1/8th of the outer surface of this 2.5 gal behemoth. I am holding the thing down with a dollar store bought silicone drain stopper. perfect size to fit under the lid of a Walmart 2.5 gal picking jar. Hope it works. I think I will have to let it run 6 weeks. I want all the sugars to be gone, I am after the 0 carb snack. Its to de sensitize the Splenda taste between sips of tea. Which BTW the brine does a fantastic job.
Thanks for the progress. Keep at it.
I am getting the green pepper pocket collecting with the bubbles, and when I shake it, it all comes up and causes it to overflow. Its got a way to go before it will drop below the level though. Also I think my brine is too strong as well as so spicy that no mold can grow in it – is there even such a thing, cos its loaded with pepper corns, bay leaves, cloves, red pepper, white chinese pepper corns which were 2X the regular ones strength, plus the brine itself is @ the upper limit of what may be tolerable to even the bacteria.
Inside of shaking it, try slowly inserting a knife or wooden skewer to gently release the bubbles….
I am shaking the bubbles out still, the sauerkraut seems to be nicely fermenting. My other house has the curly dock fermenting in a similar brine, but its going to be un supervised for a week. hope it ferments and not rot. Ooooo that house will be around 60 degrees cos its on slab and the heat is off. it may even be 50. I’ve never seen it colder. Hope that ferments it slowly and keeps it from getting mold.
As long as you’ve had them fermenting for a least a week, you should be OK. You will most likely just be refrigerating them at such low temps but when you come back home and warm the house up, they will start to ferment again.
I tasted a baby carrot yesterday which was added on the 6th, not part of the original 10% brine from 15 Nov. It tasted salty and sweet and the center was still crisp. However the jar isn’t bubbling anymore. Its huge, I cant put it in the fridge as is, and I am not sure it is done either. How long can I let it sit in the house. There has been no mold to speak of so far. The high salt had something to do with it ???
You can leave it sit as long as you want, but if temps get too warm you might start to see mold, though like you say the high salt is a factor in stopping the mold. Consider packing into jars when the flavor is to your liking.
I tasted the curly doc yesterday, was fermenting just fine albeit slowly. I’ve warmed the house now, lets see.
You’re adventuresome. Curly dock. Let us know how they taste when they have finished fermenting.
The curly doc jar, I just noticed – the entire bottom 2″ are just plain brine. They are all floating. The Cabbage jar wasn’t that way (or maybe the first 3 weeks in 10% brine caused the cabbage to soften to the point I was able to add 3-4 lbs more of carrots and other heavier veggies to the top of it and its being held down.
Yes, most veges start floating a week into the fermentation process, hence the need for some type of weight. Tightly packing also helps. You always manage to come up with a solution, though I’ve never tried “continuous” fermenting, so I’ll be interested to hear how it goes. Different bacteria at different stages in the fermentation process.
I guess I come up with something. There is one more handicap I am making for myself, I am on a fast or a string of fasts, I was on a 19 and 3/4 day when I turned my 10% into the 5% it currently is, and when I pickled the curly doc. I ate one bit of the curly doc on Wednesday after I was forced to break my fast. I will eat Saturday and then hope to go on a 13 day fast (but I’ll know when I am actually doing it).
Best of luck on your fast. Maybe consider a fermentation “fast?” 🙂
Yesterday was an eat day (after just 5 days Dec 26th then 31st) and I ate the pickled carrots, a pickled green pepper, and a leaf of cabbage as well some of the curly doc I got from my other house. The cabbage was not sauerkraut yet. carrots were softening but had a hard core still, was nice, the green peppers were also 1/2 done but the big disappointment was curly doc. Seeing as I had a huge jar with curly doc – I am doubly disappointed. I don’t think it has enough digestible sugars for bacteria to eat and turn sour. Its got 4 gm in a 100 gm serving, with 3.6 of that as fiber. I think the bacteria are breaking their teeth on that fiber. Anyway I’ll be letting it go on for another month if needed, besides, I am eating next on 13th after a doc apt and a blood draw, and I have enough fresh curly doc and wood sorrel and dill to run me 3-4 meals eating 12-15 of those rolls I made and dipped in mayo mustard pepper sauce.
Poor bacteria, breaking their teeth on the fiber! 🙂 Consider perhaps mixing the Curly Doc with something else to eat them and not waste them…
I ate sauteed CD yesterday. It tastes a lot like the fermented CD, even has a similar feel to it. Its not too far from collard greens, and Collards aren’t a great ferment candidate. Anyway I now have a handful in a jar of cabbage and carrots and green peppers. A jar that even now isn’t fermenting too fast IMHO.
I have salt recrystallizing on top, and some of it on the bottom too. I think its too salty to ferment further, and more importantly, seems to have inhibited the mold. I have stuck my hands in it a few times not neccesarily been surgically clean putting only plastic sterilized forceps, so its pretty much the salt. Does 5%+ brine not allow mold ??? maybe worth doing for all the mold issues people have.
5% does not allow mold to grow, ideally, and is the highest number I’ve seen for ferments (a pepper mash).
Awesome, I hope by Feb 1st its all fermented. And in my 50 degree old house, I hope it restarts once I bring it to the warm house. In any case a whole 20 lbs of curly doc isn’t going to support a colony of bacteria IMHO, cos I ate one and with ~2 mins of chewing, I felt like I was chewing a base ball core.
What patience you’ve had through all this. Most would have tossed a long time ago. Baseball core chewing does not sound fun.
I eat for texture, I actually like that aspect, more of it gets stuck in your teeth than you’re even able to get down your throat. Awesome. Like my son @ the beef jerky outlet – when he was 9-10, I gave him a piece of jerky. Then about 10 mins later I try to give him the next piece. He gestures, no, and I see him chewing. I say what ??? you still eating that piece – for 10 mins ? He says while chewing. Because its still there. Yea, you have t ogive up and either force it back, or spit it out. Its not going away by itself. Perfect.
Good analogy on the beef jerky. One does chew that stuff forever…
The curly doc is smelling chemical, no kahm’s yeast now. I don’t smell the chemical smell in the other one, and I don’t smell it in the new flexible sink tray I used to hold it down. So I am assuming the smell is native to the ferment of the dock, and I’ll sniff the fresh one tomorrow in my yard, so I’ll know for sure. Might be one of those that needs to be eaten right after plucking, and not fermented.
2.5 gal is getting tossed. I figured why its gone chemical. The sink mat I used was coated with some anti microbial crap. I don’t even care now if it can be salvaged. I hate those germ-x type things with a passion. The only question is – where do I dump it so the chemicals are gone, but bio matter is decomposed and used as fertilizer. Maybe a new small batch just to get pickled curly dock done right. Or forget it, I do have a small handful of good fermented CD – pulled before I put that mat I hope – I am checking – and put in the new house. Anyway I will make 1 small quart bottle with maybe 10 leaves, cos its going to be 3 weeks before I eat any of these. Plenty of time for more CD to grow.
Oh no. At least you figured it out. Anti-microbial sink mat. No wonder. Yes, small batch experimenting – a great way to learn.
I think I should quit fermenting anything other than cabbage. The celery salted up and turned soft, felt like I was chewing salted paper, the carrot were still sweet at the core, and I am trying to be no carb, the green peppers, were OK, but I’d rather eat them sautéed. That leaves the cabbage, which is still fermenting in slomo. I guess I should take it all out, eat it, and drop new cabbage in it and add water to it, just dilute it out, still too strong for it to actually let anything “grow”.
On the bright side – no mold or kahm’s yeast to speak of.
What a challenge! I would highly recommend “Fermented Vegetables” by Shockey for lots of good ideas and tested recipes outside of sauerkraut.
I left the thing alone for 2 weeks almost, and had a nice crescent shape of white kahm’s yeast I think growing on top. Took it off and ate it. It wasn’t bad, just salty and sauerkraut like.
Good! What was in this batch? Celery, carrot and peppers..
I am still in the same batch from Nov 15th 2016. I have barely got 1/2 of it eaten. Now I used to eat the kahm’s yeast, but a few days ago because the water level was lower and I wasn’t able to keep the air out, I got mold, tangled up with the Kahm’s. I fished em all out and threw them and topped up with 10% I saved up from before. I guess as it ferments the salt content drops to where mold will grow. Just my guess. But I eat so little and so in frequently being still in this fasting kick, I may be working on this batch for a long time. Its slow motion ferment suits me just fine.
Thanks for the update. I would think evaporation of water would leave salt content higher…
I haven’t started a new batch, I am still on the same one from Nov 2016. There was some mold this time tangled up with the Kahm’s yeast. I pulled the thing off and added more 10% brine to top off the bottle. I am going to probably slowly eat this for many months to come.
The white didn’t all turn out to be salt – I think. Its not granular. The curly dock sitting in a 50 degree house had a little bit of that, I spooned it out and cleaned it, and filled it with more salt and water and its in the new house. The curly dock jar smells like someone melted down a tire. I guess that’s why no one ferments with .4% digestible carbs Or I had a drain tray in the top of it holding it all down, worked effectively, but it may have caused that smell. I now have a couple of flexible cutting sheets with 5 small holes I burnt in them with a soldering iron holding both the ferments down.
how long can you keep sauerkraut in the crock, it is in brine and under the surface?
As long as you want. If it’s an open crock, I wouldn’t leave it too long due to surface yeast and molds. If it’s a water-sealed crock, as follows. Temperature will dictate how quickly it ferments and softens. I tend to ferment for 4-6 weeks at 65-68 degrees and move it to the fridge after that because I prefer my sauerkraut with a bit of crunch.
I made my Kraut and it the first week it was fermenting all seemed fine. I went away for a 8 days, and just checked on it all the brine was gone and the kraut is basically dry. What happened? This was my second time fermenting, and I did it the same as the first time when it turned out good. The only difference is that this time our wood stove is on for heating, so is it possible the warmer room caused the brine to fully evaporate?
Dry sauerkraut? No worries. It’s common to have lots of brine the first few days and then gradually it gets pulled back into the cabbage, especially when temperatures are cooler. If you press on it with a fork, you may see brine appear. You can add more brine, but I find it dilutes the flavors and isn’t necessary. If you had a good ferment that first week, a healthy environment is established and no molds should grow. You can shorten fermentation time if its been warm.
We have 3 five-gallon buckets going with sauerkraut …. we used big plastic garbage bags with water to seal the top of the salted cabbage …. we checked it today, and the bag had broken and flooded the cabbage (they’ve been going for about 3!or 4 weeks – ) is that batch salvageable ??
Hello Heidi, So sorry to hear… In essence, you’ve diluted your brine. I would drain the flooded batch or maybe most of the water is just sitting on the top and can be poured off??? Then, mix in some brine to moisten it (1 tablespoon salt to 2 cups water) pack it into jars and eat first. Taste as you mix in the brine to see how much to add. Let me know how it goes.
Out kraut has spots of gray mold on the top of our crock and the kraut is slimy yellow on top….about 1/4 of an inch. Is it still good?
Gently scoop off all the nasties and then do a smell test… then taste. If it tastes tangy and pleasant then it is good to eat. Do try to figure out how you got the mold so that you don’t have to deal with in in future batches.
Thanks Holly. We did just like you suggested. The kraut passed both the smell and taste test! Thanks for your help. Another question if you don’t mind….we freeze our kraut once it’s ready. Do we have to cook it before we seal and freeze it?
Happy to get all your questions answered… No cooking necessary. It would kill off all the goodness anyway. See this post for a few tips on freezing (and other ways of storing). http://www.makesauerkraut.com/storing-sauerkraut/
Hey Heidi,
I made a batch of sauerkraut, fermented it for approx. 2 weeks no issues with surface mold,yeast or flavour. Now when I transferred it to a glass jar to put in the fridge I noticed distinct white patches in a few areas, very small and they do not seem to be growing. I’m more curious than concerned but was wondering if you’ve heard of this happening. i was wondering if maybe I didn’t work the cabbage enough in the beginning stages.
Hello, Are the patches dispersed throughout the cabbage or is a piece of cabbage white?
You can have pockets of odd stuff when the salt doesn’t get completely mixed in or if it was too cold during the first few days. And, at times I’ve had white bits when I’ve used too many sweet ingredients and the fermentation shifted to the alcohol side.
If you got a good brine and the mixture shrank and pulled together, you’ve worked it enough. And… I’m always curious how much salt was used?
Sorry “Holly”, It is dispersed throughout the batch and not overly abundant. It’s a little patch on an individual piece of the sliced cabbage “i Didn’t grate it” i’d say theres half dozen visible blemishes through the glass. I used a Table spoon of himalayan salt per pound and a half of cabbage. Thanks for the response much appreciated.
As long as all smells good, I wouldn’t be overly concerned. It seems like it has to do with the cabbage and not anything you might have done. – Holly 🙂
Hi Holly, thanks for all the info. I just made kraut for the second time. Using pint Mason jars, with glass weights that fit perfectly, and loosely fitting the lids. I tighten the lids a few times a day, turn them upside down, and then turn back over and watch all the co2 rise to the top (just because it amuses me lol). I think everything looks and smells fine so far, they have been fermenting for 8 days. But I notice white scum only on the bottom of the jars, and (possibly my paranoia) I think the white scum might have a slightest pinkish hue to it. After reading, I’m scared of pink. Is this ok? If anything, it might be a faint coral-colored hue.
Also, with my first batch, it tasted great, was super crunchy, I only fermented for a week, and it wasn’t until I reached that last serving of the batch that I noticed it tasted almost metallic sort of. Is this weird?
Hello Lanae, Cool idea on the CO2 entertainment. I’ve been fiddling with how to “tame” those guys since they cause the mixture to bulge and brine to overflow. I’ve been running a wooden skewer down the side. My, all those bubbles rising to the surface. Now to try your trick. That white scum is most likely spent yeast cells and perfectly harmless. You’ll see it at the bottom of the jar with fermented pickles.
Did you use anything besides cabbage that would give it the pinkish hue? You can always use pH paper to test it for acidity, but most likely you’re fine if you used salt and it soured on you. See my tools page for more on pH: http://www.makesauerkraut.com/fermenting-supplies/#ph
Metallic taste? That’s a new one for me. Did you use a metal lid? Sometimes they can corrode when coming in contact with the acids in the brine.
I just remembered I did use pink Himalayan salt, maybe that’s what I’m seeing? Also, I have checked them today a few more times and don’t see any pink hue. Maybe my mind was paranoid.
Actually I did put a metal lid on batch #1, in contact with the brine, and realized it about 4 hours later that I better not do that and went back and took them off. Could four hours cause that? Plus I didn’t taste that until I had already been eating it for a week.
Yes, you can have a pink hue from the Himalayan. Four hours with the metal shouldn’t cause any metallic taste. I wonder if there was a shift in flavors from oxidation (air exposure in the jar). A wild guess. See how the next jar taste progresses.
Hi Holly, the batch I have going stopped bubbling around day 4 or maybe 5? Is that normal? Also, I just bought a water seal crock and it’s on its way. Yes!
Also, I read somewhere that browned cabbage is bad. It’s not brown but definitely more brown than three 2 day old batch right next to it. Is that okay?
Perfectly normal. The bacteria that make the bubbles do most of their work in the first few days. Congrats on the water-sealed crock. Be sure to read through my crock recipe if you haven’t already.
http://www.makesauerkraut.com/surefire-sauerkraut-in-a-crock/
Yes, technically browned sauerkraut is oxidized. Usually, it’s just the top part. Doesn’t always happen but you will see if at times in a jar that has been stored for months. Or, when fermenting at super warm temps. Go by taste. Sometimes, I just remove the top browned portion.
Does the small batch look more brown or is that my paranoia again? The small batch has caraway seeds and has been fermenting for 5 days longer.
https://uploads.disquscdn.com/images/e30da7d2c219160150ac202eff795f7e12596bca772029f6c5f262290a026284.jpg
ALL IS GOOD… and beautiful! The small jar does look a bit browner but I think time and the caraway sees contribute to that. ENJOY… in time. 🙂
Thank you! I’m so excited for these two batches. The small one has been going for two weeks! And Amazon just delivered my crock! Not sure if I should transfer these guys over? I kinda want to…
WoW! A fermentation crock. You are sure to enjoy it.
Leave these jars be and ferment a few more jars to be sure – sorry – it is working for you and you know what flavor you want to make a big batch of in the crock. You want to feel confident when you fill that crock with 10-20 pounds of cabbage. See my crock recipe for all the helpful hints.
http://www.makesauerkraut.com/surefire-sauerkraut-in-a-crock/
Holly, another question. It just occurred to me that I used way too much salt on both this and the first batch. Does the high salt content actually KILL the good microbes or just slow down their activity? The whole reason I’m making kraut now is for gut health, so I’m concerned the batch I’m making might need to be scrapped altogether. I diluted it yesterday so the brine may be right now, however, has the damage already been done?
Different bacteria thrive in set brine %s. For the bacteria we want, the ideal is 1.5% to 2.5% and inaccuracies in measuring and sodium levels of salt all tend to still fall in that range. I aim for 2% and use Himalayan Pink salt in all my recipes. So do the best you can with this batch, take what you learned and make a new batch. No need to toss this batch, just the next one will be better. And for the best gut health levels, work you way up to fermenting in a 5 liter crock. Larger environment, better microbial activity and great water seal for a truly anaerobic environment. It’s a journey!
Hi Holly, thanks for being such a great resource. I’m relatively new to this and have some questions about fermenting vegetables using an airlock system. I’m using airlock lids by QRP, which include a little cup that sits on the mouth of the jar (I’m using wide mouth half gallon mason jars), and has teeth at the bottom of it, intended to keep any expanding ferments out of the airlock. To my understanding, one of the advantages of using an airlock system is that it means you don’t have to use a weight, as no oxygen will be allowed into the jar. But one of my first batches is looking a little strange. It’s a red cabbage and apple ferment that fills a little less than three-quarters of the jar it’s in; the produce well below the brine looks great. The quarter inch layer that wasn’t well below the surface though, is brown (it’s been fermenting only a few days so far). What’s the deal? Is it a myth that you don’t have to use weights with an airlock? And if they are still needed, what’s the best system for that? I bought some glass weights (Pickle Pebbles) but they don’t seem heavy enough to actually do anything. I tried laying a piece of cabbage on top of the shredded veg and then placing the Pickle Pebble on top of that, but again, it didn’t really seem to actually push the veg below the surface of the brine, so I just left it out. I’m confused about what would actually be heavy enough to push everything under the brine, fit inside a wide-mouth ferment jar, and still allow an airlock lid to fit on top of the jar. Any help is greatly appreciated!
The idea for no weight with an airlock system is more for loose ferments where the gases can work their way up through the brine. With a finely shredded mixture, like sauerkraut, the gases get trapped in the mixture and cause the ferment to expand up and out of the brine, hence the need for a fermentation weight OR, and using a term I’m coining, a “fermentation gate.”
An expanding ferment pushes against a “gate” and can go no further. This is how the cup in the QRP system works, how the little jar in my recipe works and how the latest 3 products I reviewed work: Kraut Source, ViscoDisc and the Pickle Pusher (Ultimate Pickle Jar).
So in your setup, your mixture was too far down in the jar for the little cup to do its job so it pushed up and out of the brine and was oxidized, hence the browning. And, the Pickle Pebbles were no match for the strength of your expanding ferment so it pushed its way out of the brine.
See what you think of any of these products.
http://www.makesauerkraut.com/kraut-source-review/
http://www.makesauerkraut.com/fermented-cranberries/
http://www.makesauerkraut.com/pickle-pushing-no-float-jar-packer-review/
Also, in this post, I talk of a few items to use found around the home. See the info shared by one of my readers about cutting a plastic lid to size – or dehydrator screen.
http://www.makesauerkraut.com/fermentation-weights/
I appreciate the question because I’m dealing with understanding your very frustrations. P.S. You can either toss or eat the browned section. Some say not to because it’s oxidized…
Hi, i have started my sauerkraut and it became very slimy on the third day. I keep it at about 65 F. Is there a chance to save it? I made sauerkraut before quite a few times and have never experienced an issue like that. The worst part, this time i made about 5 gallons of it… Help!
It has been know to have the slime in sauerkraut work its way out. I would let it ferment longer – keeping everything below the brine, maybe checking it weekly to see if it shifts. I’ve put slimy jars in my fridge to discover weeks later that the slime disappeared and the flavors were great. Fingers crossed.
Do try and figure out what went wrong. I would look at missing a few days of temps a bit warmer at the beginning of the ferment and if you used enough salt.
Thanks Holly! I hope this slime goes away.
Putting my sauerkraut into containers after 1 month. It tastes good (I used larger chunks of green and purple cabbage w/ caraway). I’m concerned that there isn’t enough brine to cover the stored kraut in my smaller containers. Any suggestions?
Hello Karen, I am struggling with the very same issue and about to do a post on “dry sauerkraut.” As fermentation slows and when stored in the cold refrigerator, brine is pulled back into the cabbage. You can either just leave it, as I have for years or add brine (1 T salt dissolved in 2 cups water) which I stopped doing because it dilutes the flavors.
I’m now trying to ferment a watery sauerkraut – which has more flavor than just prepared brine – and then pour the brine over my dry kraut. Verdict is not yet in on that method. Fermenting in a water-sealed crock takes care of it. The larger environment makes for copious brine.
Also, larger chunks – vs. thin slices – won’t create as much brine. Thought for future batches. 🙂
Thanks for your help Holly ~ I only waited 1 month; could’ve been more patient. : ) I packed it in the refrigeration containers as tightly as possible. I think it will be fine. I do like the larger chunks, and it tastes yummy! Not bad for my first attempt…I’m definitely enjoying fermentating and plan to get creative!
“Chopper’s Choice” as Sandor Katz likes to say. 🙂 Congrats on your first attempt and enjoy the creative journey.
My first batch of kimchi turned out perfect! My second batch, fermented for 4 days in mason jars with pickle pebbles and pipes, failed. When I opened both jars, they smelled (and tasted) very strongly of chlorine/bleach. I have never used bleach on my dishes, and we do not have tap or city water; we’re on well water. Besides, I did not add any water to the recipe; only vegetables and himalayan salt. Do you know what would cause this? I am disappointed that this batch failed and want to learn what I did wrong, so that it doesn’t happen again and discourage me from fermenting in the future.
Hello Mia, My guess would be from too high a sugar content that can turn a ferment to alcohol, a similar smell to chlorine depending upon the yeasts that dominated. So, pay attention to the amount of grated carrots in the recipe and don’t use more than 1/4 of the total weight. Thanks for reaching out and trying to figure this out. It is a learning process and each batch is different.
Thanks so much, Holly. I realized that I forgot to weigh the cabbage, so I suspect that the ratio of salt to vegetables was off, too. I’ll be careful about the carrot next time; there definitely was a good bit in there.
Hi I made purple cabbage sauerkraut this time around and when I opened the jar after about 8 or 9 days of fermentation, it smelled like a sewer! I’m afraid to try it. Any suggestions? I was thinking I didn’t sterilize the jar, then saw that you don’t necessarily have to do that. I used a couple of TBSP of coarse salt for a small head of cabbage and added filtered water.
Purple cabbage is tougher than green cabbage, creates less brine and can be harder to ferment properly. TOSS IT! If the nose says it smells like a sewer, it did not properly ferment.
You do not have to sterilize your jar, just wash well. Try green cabbage in the next batch.
Did you massage in the salt and get a good brine? Fine/regular salt usually works better because it dissolves more easily and can be better distributed. So, use a fine grain salt in the next batch. And, you should get plenty of brine and not have to add water. See more in my recipe:
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Hello Holly! Thank you so much for the info. It’s been awhile since I made purple cabbage sauerkraut so looks like I need to start again. I will check out your website. You are awesome!! 😀
And you are awesome for hanging in there and making good fermentation happen. 😀
Karen, I made my first batch of purple cabbage and it turned out well. Cabbage to me kind of smells funky any time it is cooked or in my case fermented. I just tasted a couple of fork full’s and it tasted great.
I was a little apprehensive trying my first batch of fermented carrots and cabbage, but so far I’m alive, thank God, to tell the story!
Good to hear of your successes Enzo and thanks for joining in here. Like you said, it may be a funky smell for some… yet be perfectly fine.
Hi Holly, it’s been awhile! My second batch turned out well after I fermented at lower temps and used a pickle pipe! It tasted wonderful and my 3 year old and 1 year old usually beg for it if they see me sneaking a bite 🙂 I ended up adding more brine around Day 10 to that jar and everything turned out great.
I just finished my third mason jar batch, fermented for three weeks. The brine disappeared again around Day 7-10 but this time I didn’t add more brine. Partly lazy and I figured if it was going to go bad then I’d see signs. All appeared well, and I moved it to the fridge yesterday. Today, it doesn’t look like I have ANY brine in the jar! It appears to have soaked it ALL up. If I tilt the jar I don’t even see brine moving towards the top. Now I’m wondering if I’ve ruined it. Thanks again for all your help!!
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Quite beautiful. Thanks for the picture. ALL IS GOOD! You HAVE NOT ruined your batch, just the Case of the Disappearing Brine. Look for a post on “Dry Sauerkraut” in January.
When in the fridge, the brine is pulled back into the cabbage. If you leave the jar out of the fridge for a few hours and push down on it with a fork, you’ll see some brine. You can add more, but I’ve stopped doing so because it dilutes the flavor and just gets soaked up.
Thank you!! After three jars, I’m contemplating trying out a crock! The jars are so easy and I love that I can watch the process, but I’m excited to try some bigger batches. Thanks for all the help. I never would have tried making sauerkraut if it wasn’t for your website!
WOW! Thank you for the kind feedback. You’ll love the flavor – and copious brine – from fermenting in a water-sealed crock. Keep us posted. 🙂
Hi thanks for the info! Once the fermentation is completed and you add your batch to the fridge, can you open the jar as often as you like to add 2 tablespoons to your meals? Or will oxygen cause mold?
Open as often as you like. I don’t find mold an issue since everything has been properly fermented and you have an acidic environemnt. You may notice some browning with beet sauerkraut. Just eat sooner than later.
Awesome, thank you! 🙂
Hi Holly, my ferment has been going for about a month. At three weeks, I opened it, tasted, and it is too crunchy for me, but the real concern is that it had a beer aftertaste. I used 2% brine. There is white scum settled on the bottom of the jar, nothing was floating on top. Smells fine. Toss?
Hello Lanae, All if fine. Some batches – warmer ferment? or air exposure – can be a bit yeasty. If you like the taste, enjoy it. If not, let it “rest” in the fridge for 4-6 weeks and see if the flavors have shifted in a positive way. Time to get a new batch going. 🙂
Does having that amount of yeast in there entail that the probiotic concentration might be weak? Actually, I do have two batches going that began after this batch! 😉 I’m hooked! Lol. In addition, I also have pickles and tomatillo salsa fermenting! One batch of kraut is cooking away in my new crock!
Hello Lanae, Good question… for which I don’t have an answer. I would guess it has more to do with what’s in the air than what’s on the vegetables. The one time I got yeast, it happened at the same time an in 3 different ferments during the end of summer.
Congrats on all those good ferments you have going. Hard to stop once that taste buds and curiosity have been awakened.
I’m starting a new batch – a much much much much smaller batch of curly dock ferment today. I’ll throw in a few baby carrots just to give the bacteria some sugar. In 3-4 days if it doesn’t smell like that 2.5 gallon batch, that 2.5 gallons are getting tossed. Its smelling like a tire burning. More chemical than organically rotting. I wonder if the oxalic acid etched the rubber sink mat and that is making both stink. Mat’s been removed though but it too still stinks.
Yea curly dock is better eaten raw. The fermenting process turns it to mush, and really doesn’t turn sour. Sort of the opposite of sauerkraut. Crisp and snap like cabbage, and sour taste without any of the sugar = sauerkraut. CD is the texture of wet paper, no sour taste cos no sugar to start with so didn’t need to ferment to start with.
What a long learning process this has been for you. I know Kirsten Shockey (Fermented Vegetables) has experimented a lot with various vegetables; don’t know how much she’s done with wild plants.
I’ve not been eating everyday so its been OK. I pull a few and eat on an eat day if I felt like it. Anyway I have kahm’s yeast in the big jar now. Almost 5 weeks in 5% and I think its done, no bubbles and it seems to be holding, with just a wee bit of yeast.
The small batch curly dock turned out great, didn’t ferment worth a darn, but it salted up nicely, I figure that .4% digestible carbs – well got digested by the bacteria and turned out very nicely fibrous and very very well brined and seasoned. I ate the entire batch with mayo, mustard, pepper garlic chia dressing. OK now on Monday I need t oge tsome fresh CD and eat with lemony sorrel, dill, Carolina geranium and dandelion. Cant wait. CD IMHO is nature’s “free” food. Its got 1gm of Carb+protein+fat (combined) in 100 gm. Ferment it, and the carb goes to 0 with no change to it.
You have become the Curly Dock Expert. Will have to open my eyes and find some to perhaps “ferment.” 🙂
If I were you, I’d start with dandelion. Atleast has some carbs for the bacteria to eat. CD, just treat it like fresh kale or arugula. Fiber, fiber, fiber and more fiber.
I’ll have to try that come spring.
I’m recycling that mega monster brine tonight into a jar of dandelion. My wife is allergic to the leaves of dandelion, and I’m in my other house a few days and I am eating next on 27th, and then likely super bowl sunday, and past that ???? no idea. So 15 days is too much for the thing to live in the fridge. So its getting pickled.
Hi Holly. Is it a good idea to open the crock and check the kraut after a couple weeks to make sure it looks ok and skim off anything weird, or is it best to leave it closed for the 4-6 weeks? Thanks so much.
Ideally, one does not open it at all. But… I recommend it until you are confident – with a few batches under your belt – that all is good. As long as you are past the first week – when most of the crucial action has happened – open and check.
Hi Holly, I am a first time fermentor. I am attempting to make sauerkraut, but when I checked the crock today the brine is cloudy white. I am not sure if this is ok, and if it is ok how to deal with it. Can you please give me some advise/guidense?
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Hello Robert, Thanks for the picture. It really helps. From what I can tell, that looks like Kahm yeast. Perfectly normal, but can impart a “wine/beer” taste. Scoop off as much as you can or sop up with paper towels. Fine to eat.
What type of crock were you using? In the picture, it looks like a water-sealed crock that should have prevented air exposure and thus yeast growth. Was the lid on and water in the moat?
With an open crock, Kahm yeast is quite common; it grows where there is plenty of air.
Do try your hand at making sauerkraut in a jar, before going back to the crock. It’s good to learn all the nuances so you don’t ruin a big batch.
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
thank you for the help. I received the crock as a Christmas present, it is made by Ohio Stoneware, it does not have a water seal.
Ohio Stoneware makes beautiful crocks. I have their water-sealed one. Your picture is almost an optical illusion. 🙂
The dark sides almost look like the moat on a water-sealed crock. How did the sauerkraut turn out.?
it turned out pretty good. after I remove it from the crock there was not much brine left after removing the yeast. should I add more?
You don’t need to as it will dilute the flavors.Though since you did throw away so much brine, you might need to add a bit if it seems super dry. (2 cups water – 1 tablespoon sale).
I’m publishing a post tomorrow on “dry sauerkraut” where I suggest making a batch of watery sauerkraut and using that brine to add to it.
Holly, I have been making various forms of kraut for a few years now. Often I use garlic and ginger in my recipes. I appreciate your three troubleshooting tips with regards to salt content, temperature and creating a clean anaerobic environment with the brine levels. The only failures (two 40 lb batches) in proper crocks with water moats that I have had have been my most basic recipe. Just cabbage and 2.5% salt. I just had this second failure and therefore trying to get to the bottom of the cause. I know that the brine levels and temperature are fine. My main concern is when I add the salt (pink Himalayan) to the shredded cabbage and massage in the salt it appears to be creating very small, almost foamy like bubbles. Even when I pack the cabbage into the crock the bubbles must be still remaining under the brine levels and causing the batch to be too aerobic and the wrong bacteria takes hold and the batch spoils. Therefore my question is, do you know how and what these air bubbles are caused from? It seems when I add garlic to a batch these bubbles aren’t created, can it be that the oils in the garlic inhibit this bubble creation? Could I add a teaspoon of olive oil to the plain kraut recipe to stop the bubble effect? Any help is much appreciated.
Hello Aaron, I haven’t dealt with what you are explaining. If you’re using commercial cabbage, there might be something sprayed on the cabbage that is creating the foam. Check the label on your salt to make sure it is just Himalayan Pink. That is the only salt I use and it should be fine. I’m sure it is, but just trying to troubleshoot. If you want to try adding a bit of oil, I would try first in a 1-quart batch as an experiment before you do a whole crock that way.
I have a question about the probiotics associated with sauerkraut. Are they actually a part of the cabbage itself, or are they found in the brine and surface areas of the kraut? I know that they are living organisms that will die if heated above 106F, and am okay eating without heating, but I worry about the salt content in the brine. I am wondering if I rinse the sauerkraut, would the probiotics still get into my system?
My understanding is that the beneficial bacteria live in both the brine and in the cells of the cabbage. You see that as brine levels rise and fall in your jar. The brine moves in and out of the cells. So, rinsing will remove some but not all of the good guys.
P.S. My calculations (800 grams cabbage, 16 grams Himalayan Pink Salt) for homemade cabbage result in 186 mg sodium for a 100 gram serving. I usually have about 30 grams sauerkraut twice a day.
https://uploads.disquscdn.com/images/431668f0d92efd4f56d93f4e3f9809019080b4db929c3bdbc54c69f5473cf16c.jpg Is it possible to pack too tightly where the brine is not able to soak through the cabbage? This is my first batch. I packed one head of green into one jar and one head of red cabbage into two quart jars. Also I noticed that some of the salt(Himalayan pink) has settled on the bottom. Will that affect the process? https://uploads.disquscdn.com/images/0fe0ccf7a19f5af70d1d224e90d6e30925e26d35e387438fa3b844172e876498.jpg
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Hello Jolene, I think you will be fine. I would think the jar would break if you really were using too much force. The bacteria are though out and make the CO2 that somehow finds its way out. You could always poke the cabbage with a wooden skewer to release so air bubbles if you’re not seeing them rise to the surface.
What a beautiful set of jars you have there. Enjoy the goodness.
I just made my first batch cumin sauerkraut with oil on top, in a 1 gallon fido jar, I made the mistake of opening the jar 3 days after making and pouring some water out and putting some oil on top. Big mistake..
In your experience what’s the chance that this is totally ruined now? Is it a big chance? If it is i might just go start all over again in another jar. Thank you.
Hello Krone, I don’t have experience with using oil in a ferment so I best advice is to go by smell. It will smell putrid – smelly socks, strong cheese – and you won’t want to even sample it if it is bad for you. Enjoy the learning process. Leave this jar to do its thing and start a new batch.
Oh, wont oil keep a good air barrier and keep the mold from getting through ? I’ve toyed with that thought myself. However I have found putting a stretch tight over it with the plastic thing making contact across the whole top surface works well. Especially since this is fermenting in super slow mo.
Good thoughts there. My concern is that we’re mixing an acidic ferment with oil that is not acidic. Pathogenic bacteria can’t grow in the low pH (acid) but can in high pH alkaline of the oil.
You are probably right. Garlic in olive oil can cause botulism to grow. But then again, oil left by itself has nothing growing on it ever. Of course there is no carbs in oil, so add in carbs and you invite things to grow.
Thanks for sharing your insights. I haven`t delved deep into this yet but I think you make a good point with the “carbs-oil-grow” issue. Always learning.
I have a batch of wild chives in olive oil sitting in the fridge. Hope to eat it sometime. First time attempting to pickle something in oil so I can eat during summer when the wild chives aren’t around. BTW they’re so crazy now I can fill a 5gal bucket and not even scratch the surface of how much there is.
Hi Holly, this is my first attempt at making sauerkraut. I used a very large head of organic cabbage, I want to say probably darn near around 5 pounds. However, I realized as I was packing the jar that the neck of the jar is narrower than the base of the jar and did not think about the fact that it’s going to be hard to get something in there to weigh it down. So, I just added some extra brine in hopes that that would cover the cabbage. Also, I used pink https://uploads.disquscdn.com/images/f35b73b7422167be366a01dec4a6a0aaa8ffd348ba5e1289d3aa53b661b8b5e9.jpg Himalayan salt. Additionally, I used a food processor to chop the cabbage which chopped it horrendously fine, which I’m OK with. But as you’ll notice with the picture, being Day three, most of my brine has actually gone to the bottom. Is this OK and do you have any other suggestions? I’m planning on leaving it for three weeks to ferment. Thanks for all your help.
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Hi Holly, this is my first attempt at making sauerkraut. I used a very large head of organic cabbage, I want to say probably darn near around 5 pounds. However, I realized as I was packing the jar that the neck of the jar is narrower than the base of the jar and did not think about the fact that it’s going to be hard to get something in there to weigh it down. So, I just added some extra brine in hopes that that would cover the cabbage. Additionally, I used a food processor to chop the cabbage which chopped it horrendously fine, which I’m OK with. But as you’ll notice with the picture, being Day three, most of my brine has actually gone to the bottom. Is this OK and do you have any other suggestions? I’m planning on leaving it for three weeks to ferment. Thanks for all your help.
Hi Holly, this is my first attempt at making sauerkraut. I used a very large head of organic cabbage, I want to say probably darn near around 5 pounds. However, I realized as I was packing the jar that the neck of the jar is narrower than the base of the jar and did not think about the fact that it’s going to be hard to get something in there to weigh it down. So, I just added some extra brine (used pink Himalayan salt) in hopes that that would cover the cabbage. Additionally, I used a food processor to chop the cabbage which chopped it horrendously fine, which I’m OK with. But as you’ll notice with the picture, being Day three, most of my brine has actually gone to the bottom. Is this OK and do you have any other suggestions? I’m planning on leaving it for three weeks to ferment. Thanks for all your help. https://uploads.disquscdn.com/images/f35b73b7422167be366a01dec4a6a0aaa8ffd348ba5e1289d3aa53b661b8b5e9.jpg
Hello Tim, I would just “mix” the jar each day to prevent any surface mold. Just turn the jar upside down letting bubbles rise to the surface, then turn back upright. I do this with my Beet Kvass and it works fine to prevent nasties growing on the surface.
Hope that does the trick. Congrats on your first batch. May you soon be able to enjoy the goodness. 🙂
Awesome Holly! Thank you!
I took a stab at fermentation for the first time and I just opened up my red fermented cabbage and orange carrots. They were actually good, but I enjoyed the red cabbage more. I made my carrots with too much ginger, but I was able to enjoy them, though.
I used an over sized, peeled half-apple, to weight my carrots and red cabbage down. I cut the apple just a little larger than the mouth of my jars and pushed it down into the veggies, and it did the trick!
For my red cabbage I cut a cabbage leaf to size and placed an oversized half-apple over it, too. I wouldn’t recommend eating the apple from the red cabbage; it didn’t taste as good as the apple from the carrots.
To be honest, I was a little apprehensive trying my vegetables, but after reading your website on proper fermentation, Holly, I dove into them and loved them!
Thanks!
Nice idea for a weight there. I’m always afraid it will mold, but all went well. Continue to dive in and enjoy. Soon, you’ll be sharing your skills with others. 🙂
I am fermenting my first batch using an airlock on a small big mouth bubbler jar. Its been a week and a half. Kraut looks good so far but one if the cabbage leaves I used to hold small pieces down has a dark spot the size of a pencil eracer on it that I didn’t notice before. Any idea what it is? It is and has been below brine level the whole time.
I wouldn’t worry. Just sneak into the jar and remove it. Sometimes – during the growing process – bugs and what not get stuck to the leaves and wreak havoc – or make their appearance – during fermentation.
It’s not a bug or anything it’s on the leaf. Will it be a problem since I’m using an airlock? Will fermentation push out the air I let in at this stage? I don’t want mold ect
I would go with removing it and not worry about letting air into the jar. You’re past the crucial first 5 days on the air “rule.”
I have now made my second batch of sauerkraut and I noticed that the taste was not so good as the first one and less crispy. Also somewhat darker color. Contrary to the first time, I used a mandolin and got a very fine slaw. Do you think it looks okay to eat? I kept everything under the brine, but I speculate that the muddy brine, due to the fine slaw, may be the cause. https://uploads.disquscdn.com/images/5caf63e2c904cf08f643fb4cd54e3d6ec6be5bd2d7dfa37af5ebbcdf24b5cec1.jpg https://uploads.disquscdn.com/images/f0bedfd8bf3575b7a5a8c42f3db89f8efa6f4b5a2ee6e8e50f51a97af8fc2799.jpg
It is fine, just looks a little over fermented due to the extra fine slicing. I’ll make a note to add thickness recommendation for the mandolin. So, adjust your mandolin to give you not so thin of a slice. 2-3 mm would work.
Thanks for the advice!
If you aren’t using a crock with a moat you’re just not doing it easy enough.
Well put! It does make life sooo much easier. But, I do love my small quart batches for variety.
If you put Saran Wrap over the opening and then pit the lid on. you can open and check your kraut all you want and not introduce any air.
Great suggestion! Thank You
No problem.
I thought my recipe was going to make 3 full quart-size mason jars (I made a shredded kraut with various ingredients), but the third jar only filled 3/4 of the way. Is it safe to have that space above the top cabbage leaf? Not sure what to do since I haven’t any more kraut mixture to add. Help! 😟
Hello Dana, You should be fine. Ideally, you don’t want to leave a lot of air space but 3/4 is much better than 1/2 full. If you see the top starting to brown, just call it finished and move it to the fridge earlier than you may need to do with the other 2 jars.
Hi Holly ~ I just wanted to run this past you (hope you don’t mind). While this 3/4 full jar was fermenting, I noticed tiny black spots appearing on the sides of the top cabbage leaf (wish I would have known then that I could have uploaded a photo. Blast). I left it alone and eventually it grew a few more gray/black spots. Of course this looked like mold, but at the same time it didn’t look too menacing … so I left it alone. Yesterday I removed the leaf (I decided that jar was finished fermenting anyway) and everything below seemed fine (with the exception of, perhaps, a few strands of shredded cabbage/carrot that I thought suspicious). Just to be safe, I removed about a tsp. or so and then wiped the inside of the jar (where the cabbage leaf was). It smells perfectly fine and actually tastes really good (I was brave enough to actually sample it, which, if you knew me, you’d know that was huge! lol). My question is even though it does smell fine and actually tastes good as well, is it safe to eat? Thanks so much for your time. It is MUCH appreciated!
Hello Dana, Trust you intuition. You would not have sampled it if it smelled nasty. You did great and were quite brave to try it.
Many have a hard time trying a properly fermented jar of sauerkraut. They just can’t get past the thought of eating something that’s been sitting on their counter for days.
Eat the goodness and continue to ferment! Was that bit of cabbage leaf that molded outside of the brine?
Yes, it was. This was the jar that was not only 3/4s the way full, but, yes, actually was low on brine as well (so I made some with Celtic salt/water and added it. Didn’t add *that* much, but at least some to help it. I probably could have added more, but seeing how this was my first attempt, I just wasn’t sure. Was afraid to alter the flavor too much). 😮 But wouldn’t you say it’s safe to eat IF it hasn’t any off smell or taste? Oh, boy … what would I do without you? lol. And I’m so sorry for all the Qs, I’m sure it’s a FULL-TIME job being here for everyone answering Qs. Sorry to add to that …
And yah, I get why many people would have a hard time with eating something that’s been sitting out … it kind of goes against what our brain is telling us is safe … AND there’s always that thought, “what if I did it wrong?” or “something may have gone awry”. The idea of eating bad bacteria/mold is just gross … and scary, lol.
Yes, yes, yes. But, just think how much easier it will be to dive into the next batch. I ponder why we’re not afraid to eat at some salad bar with foods prepared by strangers and left to sit out forever without the help of bacteria. Just remember, that ferment is safer to eat than the spinach salad. 🙂
Happy to help and yes it’s fine to eat. It’s just always nice to know what caused it so you can avoid repeating. Don’t worry about the ?s. They actually help direct future posts and clarifications.
I used a pickl-it jar for my first try with sauerkraut. There was a lot of brine over the top of my cabbage and it bubbled for a few days. Now it looks like there isn’t hardly any brine in the jar at all… what is going on? It doesn’t smell rancid.
The case of the disappearing brine. It’s most active during the first few days, then everything can become quiet and the brine moves back into the cabbage cells. As long as you’re past the first 3-5 days, it should be good.
Made sauerkraut out of organic carrots celery cabbage Celtic salt , four weeks I opened it up it was sealed up tight the perfect Pickler jar system and the brine was dried up now I’m afraid to eat it attaching some pictures it looks like the vegetables sprouted started to grow smells okay I ate a few slices of the carrots and I’m still alive trying to figure out how to attach the pictures
made sauerkraut with cabbage carrots salary Celtic salt and organic apple after four weeks I opened up the sealed jar the perfect pickler the brine had dried up it make sauerkraut after four weeks I opened up the perfect pickler
it was sealed uptight yet the brine seems to have evaporated and dried up if I used organic carrots celery one organic apple cabbage Celtic salt. almost looks like the vegetables have started to sprout smells OK but looks very strange to me I ate a few of the sliced carrots they tasted OK and I’m still alive but I’m afraid to eat any moretrying to attach some pictures https://uploads.disquscdn.com/images/d9c308eb6f6fd804f6a1f969e1a3981cdfd215c4b9208fbbec4aadffa28b564e.jpg https://uploads.disquscdn.com/images/f44bbdccd1327881aaafe06641522c3b4fc1e4ce7133dec3637e72ba9ebb2ad3.jpg https://uploads.disquscdn.com/images/d75dfacc8112f6c8cd011a435179e39d3f560caa90851b7d97d23d893204fa1c.jpg
Hello Diane, Glad to see the pictures. They really help. When cutting vegetables into large chunks you’ll do better to pour a brine over them as in Fermented Carrots (http://www.makesauerkraut.com/fermented-carrot-sticks/).
When the vegetables are large, it’s hard to pull enough water out of the cells to make your brine. Quite lovely and artistic medley, however. You would need a lot more cabbage in there. My general rule of thumb is 75% cabbage, 25% other stuff. Then, vegetables about the same size pieces as the cabbage, which is why I tend to grate them. Maybe redo the batch, but pour a brine over.
To eat or not to eat??? I would probably toss, though I don’t think you have any nasties growing in there. You probably had enough brine for the first week – healthy environment established – and then moisture was pulled back into the carrots and the celery seeds sprouted in the nice warm environment.
I tried making flavoured Kraut for the first time, I added garlic, ginger and cayenne pepper. Now after a week of fermenting it tastes way saltier than my normal unflavoured batches would and also a little bit strange? I kept everything under the brine, there’s no mold and it smells good. It also doesn’t taste rotten or anything, Just a bit oddly bitter of some sort.. any tips?
Sorry to hear that the flavor of your sauerkraut is a bit salty and not as flavorful as you would like. I would let it ferment for another week or so. Then, if you still don’t like the flavor, leave it in the fridge for a few weeks for the flavors to develop. You might be pleasantly surprised. Don’t know why it would taste more salty than other batches…
I stopped the fermentation process on day 15, my sourkrout looks and taste fine, but has a strong vinegar taste. Is this normal?
The strong vinegar taste is from the lactic acid bacteria and is what preserves your sauerkraut. It is normal. I don’t know what recipe you used, but you could try another batch following mine and then compare tastes.
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
I’ve been making sauerkraut for about 4 years, growing my own green and red cabbage. Unfortunately it’s been a mixed bag of results–the primary problem is off flavors caused by Kahm yeast so keeping oxygen out seems to be a key. I live in San Diego and usually only ferment in Spring, but temperatures can vary and I’m sure sometimes it’s just gotten too warm. I finally bought a fermenting crock and just tasted my first batch after 6 weeks. It’s just okay. This time I detect a faint, plasticky, chemical-ly off flavor. Nothing that would stop me from eating it, but is not really desirable either. Ever heard of anything like that?
Good question… but one I don’t have an answer to. I would try and figure out what you can do to tweak your recipe & method and see if that makes a difference.
What type of salt do you use? Did you buy an open crock or water-sealed crock? I would check around 2 weeks. Maybe you fermented too long, however that usually just impacts texture unless it’s super warm. How are you determining how much salt to use? I find when the salt is correct it is easier to find out how temperature or fermentation time needs to be tweaked. Happy to work further if you have a few more details.
Thank you for the reply. There are a couple suspects. #1 is that I used a water-sealed crock and instead of water used a sanitizing solution Star-San that I use in beer making. This is a no-rinse sanitizing solution that even at full strength doesn’t have much odor. BUT, there were a couple nights where the temperature dropped causing a vacuum in the crock that may have sucked some of the solution over the inner lip and into the kraut. Again, it’s a food-safe product and really has no odor or taste, but maybe that’s it. I use Diamond brand kosher salt. This time I followed a recipe that came with the crock that recommended 2T of salt per 5lbs, lower than the usual recommended 3T per 5lbs. I have a good digital scale so I do try to be as exact as possible. Anyway, before I jarred it I scooped off most of the top layer and I think that may have helped. In fact, I tasted some (now cold) and didn’t detect that off flavor.
Going to do red cabbage kraut next–just standard red cabbage, salt and maybe some caraway. Speaking of red kraut, I’ve had it come out where the color was perfectly deep red, while the last time it turned brown and unappetizing very quickly. Wondering, are there any tips on preserving the color of red cabbage as long as possible?
I think you’re right about your #1 Suspect. You might want to just use salt water (1 tablespoon salt to 2 cups water) in the moat next time. I need to add that tip to my recipe. Do try with a bit more salt. You may like the flavor better, but since the kosher salt you use is 98% sodium vs. 84% sodium with the Himalayan Pink, you should be OK.
Red cabbage will take a bit longer to ferment, FYI. It’s a bit tougher. I’ve mainly fermented with green cabbage and experience browning when temps are too warm or when there’s air exposure. So… keeping it under the brine and salt numbers high enough would be my only tips.
The top of my jar of sauerkraut is turning a bit dark, not much, but it’s into the end of it’s 3rd week, is it possible to pack it down too much? I use the Easy Fermenter lids and glass weights, everything is under the juice, it’s bubbling pretty good right now. The bottom 2/3’s is right color. Thanks!
Hello Risa, I don’t think the darkness would come from packing it too much. When done, you can either remove it and eats what’s below or go ahead and eat it if it tastes OK. Curious? I just experienced the same with a jar I made and the only thing I did different was use the food processor to shred my cabbage. I ended up with a dark brine up top. How did you cut your cabbage?
Hi Holly, thanks so much~ I cut it with a long serrated knife, it’s organic cabbage. We tasted it tonight, removed the weight and cabbage leaves on top, there was a tad of slime on the weight. The sauerkraut tasted ok, decided to refrigerate and just eat it. So far so good. I’ve heard that sometimes cabbage can be old when we buy it, who knows, can’t wait til summer and grow our own. Thanks again!
One more question, just how much should I pack it down? The first jar I really packed tight, it turned out wonderful, I thought I did same with second. Is that a factor?
Thanks for the follow up on how you cut yours. Yes, age of cabbage may play a part. And, yes cabbage can be months old depending upon the time of year when we purchase it. I love when I able to ferment a year’s worth of sauerkraut in the late fall and early winter. Fresh cabbage makes a big difference!
I don’t know if how hard you pack it plays a big role. No matter what, there still is CO2 created that has to escaped up and out of the packed cabbage.
Hi there! I’m trying my first fermantation with sauerkraut; it has been almost a week now… today I saw bubbles and liquid leaking… I guess it was Co2… I was afraid my jar would explode so I opened it up. Not sure I made the right choice… any suggestion?
Welcome to the wonderful world of fermentation. Good to hear you have your first jar in the works. YOU DID FINE! I recommend just putting on the lid loosely to let the gases escape. Brine leaking is normal and will settle now after the initial active period. Enjoy!
Thanks Holly!! Actually I’m very excited about it, can’t wait to taste it!!
You’re welcome!
Hi All. I started my first batch of kraut last week. It did all the bubbly over flowing for a few days and when I checked today (6 days Later) The brine was down to the middle of the jar and the kraut was dry. I made more brine and poured it over the top. Im not sure if I did the right thing or if this batch is even any good anymore. It smells OK and I dont see any mold or slime.
Hello Donna, Ah, the case of the disappearing brine. You did fine, but here are some more ideas for future use: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
Hi, I started my first jar of sauerkraut a few days ago. I put a small jar inside of a larger jar which had the salted,crushed cabbage and I couldn’t close the metal lid as the small jar was poking out the top so I just put some gladwrap over the top. The brine was getting low so I boiled up tap water with some Himalayan salt dissolved in it. Let it cool and put that in. I am not sure if it is fermenting. The low brine could have been when we had some warm days here in NZ. I also sterilised the jars to start with and the jar was still hot when I put the cabbage in. I also washed the cabbage before starting in tap water and spun it in a salad spinner to try to get rid of excess water. Any ideas what is happening to my sauerkraut? Thanks Helena
Hello Helena, Most likely all is good. You won’t always see bubbles buy press down on the jar and see if some rise to the surface. I don’t wash my cabbage because it’s the bacteria on the surface of the cabbage that makes fermentation happen. Likewise with sterilizing jars. How warm has it been? Give it a taste around day 5-7 and see if it smell and tastes sour. If so, it is fermenting. How much salt did you use? Are there any additives in the salt?
Sorry, can’t remember if I replied, anyway, I chucked that first batch out as it tasted terribly salty. When the brine evaporated off I made more up but then the brine that was in the jar would have been quite salty as the salt would have stayed in and the water would have been reduced from evaporation so it would have more salt concentration. Adding more brine would not have corrected this. So I started again and I don’t sterilise the jars this time. I used about 6 gms salt which was just over a teaspoon as my scales aren’t that accurate to about 300 gms cabbage. The salt has calcium .06%,Mgcl2 .05%,SO4 .29%,other trace elements iron,Manganese,potassium, copper less than100 ppm. I was eating it over about 3-4 weeks as the days went by from it being left on the bench. It tasted quite salty. Not sure how much bacteria were in it really. Now I have got an airlock from the home brewing shop here which is like the letter n and u stuck together and you put water in it which stays in the bends to stop oxygen getting in and CO2 gets out under pressure. I put the plastic airlock into a bung which fits into a hole that drilled in the jar lid. Problem is, because I used less cabbage this 3rd time the brine is only about 2/3 full in the jar and the rest is air. I weighed it down with a small jar again but because the big jar goes wider than the mouth, and I had to get the little jar through the mouth, the little jar can’t weigh all the cabbage down and bits float around the sides between the little jar and the big jar. But there is a lot of bubbles. It looks like the cabbage has separated into two layers. One is under the small jar then there is the brine which has turned brown colour, not like my last batch at all and then cabbage floating in the brine around the small jar. Its been about 4 days from starting this batch. I used a little less salt than the first batch and its definitely processed differently. Is this OK or not?
It sounds fine. I would guess the browning you are experiencing is from the warmth – if that is still so – and/or a bit low on the salt. Check it around day 7. If it is warm, it will ferment faster even more so if the salt is low. If you like the taste then, call it done, remove the browned bits and put in your fridge. If not, repack and let ferment another week. Good to have all those bubbles. It means fermentation is happening. Don’t worry about the bits floating but next time a cabbage leaf torn to size can work as a Floaties Trap. Keep us posted.
Thanks
Hi there, I’m just having a Sauer kraut bubbling, but it’s smells yeasty. That’s bad isn’t it?! I didn’t have a lid closed, is it because of that? Thank you
You’re right. You don’t want the yeast growing on your sauerkraut. It’s because you are not using a lid and maybe temperatures if things are a bit on the warm side. Try to scoop it off and dab with a paper towel to remove.
Thank you for a reply. There is a slight odour as yeast and alcohol, not really bad, but it’s there. I’m probably getting paranoid haha. But sending a photo as well. There is no discoloration or slime or visible yeast patches. Not really sure if its eadible. Dont want to make myself sick. 😉 https://uploads.disquscdn.com/images/16eedc1e6f5bb170628290e4a89e597994e614493d344322b1a3dcb1289648c1.jpg
It LOOKS LOVELY! The yeast and alcohol smell indicates the yeast growth. Not ideal but fine to eat. Just use the lid next time and that should take care of it. If there is no airlock, you might want to burp it each day for the first 5-7 days. (To let built-up gases escape.)
Thank you very much. Will do a new batch today with lid on;)
Hi there, we just made our first batch of fermented vegetables using Dr Mercolas recipe which did not include any salt. I used my kitchenaid to shred the vegetables which ended up shredding them too thin, more like shaved vegetables. We only fermented for 5 days mainly due to being a bit nervous about leaving it out too long. At first, it tasted okay but the flavor was not good (probably because of no salt), it contains beets, and it is very mushy. Now, after 3 days being in the fridge, it tastes very sour and almost bubbles in the mouth upon eating it. No color changes or mold or yeast that I can see or smell or taste. I have been eating this for about 3 days now and feel fine. What should I have done differently?in your opinion, Is this okay to keep eating?
Hello Jennifer, Sorry, but IMO… you need salt! Salt helps to establish the proper environment for the good bacteria to thrive and the bad bacteria to die. Continue to “enjoy” this batch. Read why I don’t recommend starters:
http://www.makesauerkraut.com/starter-cultures-not-used/
And, follow my recipe to make a new batch and compare the flavors:
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
And, here’s this post on ways to slice cabbage. (You want too fine a cut.):
https://www.makesauerkraut.com/how-to-slice-cabbage/
We tried making sauerkraut but we got this white mold on the top of one of our jars, is this okay to skim off or should we toss it https://uploads.disquscdn.com/images/1e42a1eff7a9983c57cacee8bda5884c891a379fa2a1ccdade03a018585b6bea.jpg https://uploads.disquscdn.com/images/6386e06f4f95c5f143e801c6f52cc411aed8d3ad506c8067ed0791d98a86fd94.jpg https://uploads.disquscdn.com/images/f6d8633c41252ac0b9abdcda246939277944f081919442a9556a5aa94bd1bab4.jpg
Sorry, I wanted to add some pictures that aren’t as blurry. https://uploads.disquscdn.com/images/8572f9d3b59b919dc03a3269e025374748a056249886a16ca89386a107c293bb.jpg https://uploads.disquscdn.com/images/37819115b93723a93d4b6e8e1da95088f73e2900ca77a0601322236b2004753e.jpg
Many just remove the mold and layer of sauerkraut that it is on and eat what is below. Do that and then smell what is below. If it is sour like vinegar and tastes tangy, it should be fine to eat. The key is though to find out why you got the mold growth – caused by exposure to air and fix that in order to prevent mold growth in future ferments. Did you use a weight of some sort to hold everything below the brine?
We did 3 jars and this one did not have a weight on it. We used half an onion for the other 2 jars and they did not have any mold. We will definitely use weights going forward. Thanks for the information!
Hi Holly, so the weather here went into a cold snap, and my jars with pickle pipe lids have pushed inwards, one out of the 4 has sucked up all the liquid so I panicked and took the lid off tasted it ( it’s only been Fermenting for 8 days) it tasted quite good, maybe a little salty? Anyway I took the weight and cabbage leaf lid out and put on a plastic lid and now it’s in the fridge! Didn’t want to risk it! The other 3 jars still have all the liquid to the top of the jars, so I’ve left them for now, if the liquid goes do I put them in the fridge too? The temp here now is 18celcius or about 65 Fahrenheit! It will go up and down here in Sydney, the other day it was 28 Celsius! Appreciate your input!
Hi Heidi, You’re fine with the jar you put in the fridge, but for future reference, you’re seeing temperature swings in action. The cold pulls the brine back into the cabbage and pulls the lid down. If the seal hasn’t been broken, just leave them be. If the Pickle Pipe gets pulled in enough to break the seal, just reseal. For more see my dry sauerkraut post: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
I just did my first fermented sauerkraut I had it below the brine very well after three days it had swelled to the top. My grandson decided to open it to see how it was. It was to the top and it had pressure white bubbles came out and a stink. My grandson was overwhelmed but after the gas past it smelled ok like cabbage. I took a small bite it was salty. Do you think it ok? And do I need to put in fridge after I open? I have a few more jars I might should let air out.
Hello Terri, Very active batches of sauerkraut can expand and work their way out of the jar. So, it is recommended to either use an airlock or leave the lid on loosely so the gases can escape. It is OK. You can let it ferment for 3-4 weeks until it has the flavor and texture you like. Yes, do let the gases out of the other jars and then push everything back below the brine.
I just finished (or so I thought) my first batch of sauerkraut. The recipe I followed said it could be done in as little as 7 days. Mine was in the crock for almost 2 weeks before I transferred it to jars and put them in the refrigerator. Now after reading more about it, I’m sure I should have left it longer. Can I put it back in the crock?
To save any hassle, I would just leave it be and enjoy it as is. It is still full of goodness. You could repack it in the crock, however and it should be fine. Just pack it firmly, add the weight and make sure it all is below the brine.
Thank you Holly! I do like the taste of it, even though it’s mild. I’ll eat this batch as is and let it ferment a little longer next time!
Hi there, I am just finishing up my first batch of kraut. I was out of town for the last 10 days and was unable to check on it. I had it weighted, but it appears in 2 of the 3 jars the brine evaporated below the top of the cabbage. One well below. I’m wondering if it is still okay smelling and tasting, could I just add a little water (maybe salt water)? I think this batch is done, but for future, can I add extra brine as I go?
Okay, I just checked the calendar and it has only been 2 weeks. I also tasted it and it still tasts good, but I would like to ferment for another week I think. Just need to know if I should add water or brine to keep the cabbage covered?
Hello Kristin, I also get the occasional batch of “dry” sauerkraut and don’t worry if it was under the brine during the first critical week. Here are some ideas on what to do about it: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
I made my 1st kraut and used pink Himalayan salt so I don’t know if my ferment is good or not. I weighted it with a baggie filled with water so there was really nothing getting in. After it has been sitting on my counter for about 3 weeks, I returned from a trip to find pink slime on the baggie where it contacted the jar. The top 1/4 inch of my kraut has always had a pinkish tone (from the salt???) I have read bad things about pink, should I toss it? thanks so much! (I also used too much salt so it is pretty salty)
If you have a picture to attach, that would be great. But, my guess it is fine. Smell if first. It should be smell pleasantly sour and not dirty sock, cheesy. The pink is most likely from the salt though I haven’t found that with my batches. Any beets in this batch or other food to color it?
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Noticing pink on that one piece that’s sticking up. Also starting to look a little slimy on top. It’s the pink that scares me
Hello Carolee, That bit looks more like scum or a bit of yeast. Remove it and if all smells fine, sour and tangy, I’m sure the batch is fine, but probably won’t taste that great.
It does look like it fermented in too much heat for too long which would account for the slime you’re mentioning and the browned top. You want your sauerkraut to taste delicious, so I would make a new batch following my recipe. Ideally, the jar is packed within 1-2 inches of the top so there is less air in the jar, though I know you did use a baggie filled with water but to me that doesn’t allow it to sit below brine. This post will give you some other ideas for weights: http://www.makesauerkraut.com/fermentation-weights/
I did my first batch of sauerkraut 5 days ago. My house smells like sewer. A couple of the jars are bubbling over, and the lids I bought are bulging on top, they are pickle pipes. But not sure if the other two jars are really releasing the gases. Not sure what to do?
Hello Sharon,
Smells of the sewer? Other liken it to smelly socks. Some are OK with it, others hate it. You won’t notice much smell when fermenting in water-seal fermentation crocks if you ever decide to ferment in larger quantities. Sorry, can’t make the smell go away.
The Pickle Pipe will bulge and that is what I love about them. The bulge is saying that the bacteria are creating CO2 and that is building up in the jar.Fermentation is happening. It will release when the pressure is great enough. They bulge more when it’s warm and will pull back down when it is cooler. Just leave them be. With the jars that are bubbling over, go ahead and open them, clean up the pipes making sure no brine is dried in the cross hairs. With future batches, don’t fill them quite as full to leave room for expansion.
Hi, Holly! I purchased the Masontops Pickle Pipes and Pickle Pebbles Kit. Hubby and I made our first batches (one quart jar of Sauerkraut and 3 quart jars of Giardiniera) using the recipes that came with the Kit. Today is day #11…the Pickle Pipe on the Kraut puffed up before the end of the first 24 hours and remained that way until day 9 when the P. Pipe sucked back down. The Giardiniera P. Pipes never puffed up at all. The brine in the Giardiniera turned a bit cloudy and remains so. All of the produce we purchased was certified organic except the one jalapeno we used. My problem is when I checked the jars yesterday, one jar (only one) has 2 cloves of garlic inside that have a crazy color to them…almost turquoise!! I’m afraid something has gone wrong, but there is no sign of slime or mold. We live in Las Vegas, Nevada so our house (this time of year) stays between 73 and 77 degrees…What could have happened?? I just took few pictures for you to see…
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All is good… believe it or not. Thanks so much for the pictures.
Puffed Pickle Pipe? They expand with the build-up of CO2 (created by the bacteria in the first week to make your sauerkraut anaerobic). Once the CO2 production stopped and excess gasses escaped, it pulls back down. Has also to do with barometric pressure. I actually like the movement. It’s visual feedback to the CO2 levels/action.
Giardiniera? Didn’t create as much CO2 so not as much movement with the Pipes. Cloudy brine is normal and created by the bacteria. No worries.
Blue garlic. Also normal, though… somewhat scary looking. More here: http://www.pickl-it.com/faq/113/why-garlic-cloves-pickles-turn-bluish-green/
You are fermenting on the warm side, so start checking your ferments for flavor and texture. They will be done sooner than later.
Thanks SO much, Holly! Not only did you set my mind to rest about my ferments, you really taught me some things and I can’t tell you how much I appreciate it…and also how fast your response was. I’m so happy that I found your site and I’ll keep reading!
Happy to help! 🙂 Continue to learn…
Hi, Holly…out ferments were a success! We tried or kraut and mixed veggies on the 14th day and they are delicious! I am now looking for a few wide mouth 64 ounce jars…1 quart jars aren’t large enough…lol! My problem is that I was looking at reviews of th half gallon Ball jars and numerous people say they have had problems with them breaking…most say they are canning with a waterbath, but I would like to know your experiences with larger jars and what you would recommend. Ours obviously won’t be used for canning but I’m worried about them standing up to pressure build up with my Pickle Pipes. Thanks in advance!
I don’t tend to ferment vegetables in the 64-ounce but do my drink ferments in them. Breakage should not be an issue as long as you either use an airlock lid (Pickle Pipes) to let gases escape or leave the lid a tad loose during the first 5-7 days when the ferment is most active and creating a lot of CO2.
Awesome! The Pickle Pipes seemed to work really well, so I think we will go with the 64 oz Ball Jars. Thanks so much for all of your guidance!
Hi Holly,
I made my first attempt 2 weeks ago to make sauerkraut. I purchased a 2 gallon crock with lid (not a water seal lid). I shredded 10 lbs of green cabbage and added 6 tablespoons of sea salt, mixed it all together and put it in the crock. After mashing it down for quite a while I added large cabbage leaves and placed the stones on top of them. The stones were totally submerged in the water. I did notice that the crock was only half full. Because I wasn’t smart enough to purchase a crock with a water seal lid, I placed cling wrap over the top of the crock and then put on the lid. After 10 days I checked on the progress only to find a ton of “mold” on the top of the water along with the stones. When I removed the cling wrap I nearly fell over from the smell. The temperature of the room where the crock is was 70 degrees. I can only come up with 2 possible reasons for the mold appearing: 1 – the crock is defective. 2 – there was too much air in the crock. Your thoughts?
Hello Tony, Traditionally, when fermenting in the open crock, mold and yeasts had to be scooped off. It’s what happens when allowing large quantities of air in an anaerobic process. But no fun, especially with the strong smell. Was it mold (thick) or Kahm yeast (powder white)? You did have the stones so everything was below the brine – good!
Yes, having it only half full would be a reason for the mold, EVEN with a water-sealed crock. Just too much air. Also, you’re a bit on the warm side to try to “beat” the “air” issue. Sometimes close to 65 can stack the deck in your favor. So, no the would not say the crock is defective. I would get a few good batches under your belt with fermenting in the jar and then try the crock again, filling it fuller and fermenting for just and few days at 70 (the first stage bacteria like that temp) and then moving it to a cooler location to finish fermenting. .
I wonder if adding a small bowl on top of your crock weight with a small amount of ACV in it would help. To this bowl just prior to re-closing, hurriedly and with great speed, drop a pre-measured amount of baking soda. This will generate some CO2 which will replenish the protective blanket in the crock and not effect the ph of the ferment. We thought of dry ice but who has that just laying around 🙂
Thanks for chiming in with your idea, Mike & Sheila. If someone tries this, do let us know how it works. Good in theory.
Also, what worked very well for us this year was using 5 gallon food safe pails, or whatever size you decide, and an air lock.
So what we did was, fill the pail as much as possible, then took the lid from another pail the same size, pushed that lid down to bring up the brine, then took a jar filled with water set it on top of that, and then put the lid on with the air lock. We didn’t check on them for at least 6 weeks.
You did a terrific job of keeping everything below the brine. Good creative work, there. I assume that you had no mold or yeast. Way to go!
Thanks for the quick response Holly. I did come up with an idea that may help alleviate the air problem. I am an avid Amazon Prime shopper. Recently I have been getting boxes with these large air filled packing material (Kind of looks like a bean bag). I may try placing one or two of them in the crock when it is less than 3/4 full. This should eliminate some of the air in the crock.
Give it a try and let us know how it works. Just be aware that it is not a food-safe plastic. You could also find a jar that fits inside, fill it with water, put a lid on it and use that as an additional weight and air space.
I used a 1 gallon zip.lock bag filled with water. It was heavy and filled all the spaces to the edges of crock. Then put the lid on and made a little black flannel shade to keep.out the light from glass lid.
Excellent. Some fill the bag with salt water just in case it leaks.
Hi Holly, you mentioned the brown cos be because of temperature. I just looked at our thermometer. It is about 75/76 degrees F in our house. I could put in porch, but we have conservatory porch. We are in autumn but a few days ago it was like summer.
You could do that to find a bit cooler spot for ideal fermentation – 65-68 – or ferment for a shorter time period. It’s a tricky time to ferment with the temperature swings, but do the best you can.
Thanks again. I just tried the sauerkraut I made a week ago. It tastes a lot more fermented than my other batches which just tasted like salty cabbage. Does the lids with airlocks make a difference compared to just having a lid that you screw on and off to let gases out but then you are letting air in? Or is it because I used a little less salt? Do you use cabbage you buy just from normal supermarket or do you use organic cabbage? I just used cabbage from the supermarket but its not organic. I still have another batch on the go. I noticed it has lots of gas bubbles throughout it so when I pushed on the small jar inside which I use as a weight a whole lot of bubbles got released. Is this OK?
Yes, the lids are a way to raise the bar on your ferments but by no means crucial IMO. I feel getting down salt numbers and then making sure you adjust fermentation length to temperatures more important than the airlocks. And yes, if you’re using just lids, either leave them a tad loose or burp them to release gases.
I tend to buy organic cabbage and ideally in the fall from the farmer’s market. It makes the best sauerkraut with plenty of brine. The quality of ingredients is another way to raise the bar. 🙂 But, do the best you can and enjoy the journey.
And, all the bubbles is a good sign that indicates lots of microbial activity. It means the Mighty Microbes are producing CO2 to make your ferment safe and lower the pH. All is good.
Hello. Thanks for all the help on this! I started this kraut 6 days ago. (The one on the left). It has serrano chillies and oregano in it. I’m pretty new to making kraut–this is my fourth batch–but the others have all worked out. I’m doing a smaller batch this time so I’m using a smaller jar. I was using a few stacked pint glasses as weight to keep everything submerged. Because of that weight system, having a lid is tough, so I covered it with cheese cloth. I didn’t want to waste cheese cloth so strung it below the pint glasses instead of over the top, thus it was also submerged in the brine. I just noticed that the cloth got all moldy from contact with the brine. I threw it away and wrapped a towel around the opening of the jar to block the little space between the mouth and the pint glasses. Everything seems pretty fine except the brine turned pretty brown on top. Looks pretty gross. Should I start over? I was pretty excited on this recipe, I guess it’s a tradition in El Salvador?
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Nice pictures and good creative work on keeping it submerged and away from air. Has it been warmer than usual? Sometimes the warmer temps can cause the browning. It’s nothing to be too concerned about. Give it a taste. If you like the tang, go ahead and take out the weights and put it in the fridge. Before eating, just remove and toss the browned section and enjoy the goodness below.
My Kraut is still bubbling after a month and a half today. In a ten liter crock, saltwater seal, around 80F today. Did a wine sauerkraut, 15 pds. Himalayan salt. Bubbling at 1 1/2 min.
So, refridge now or wait for bubbling to stop?
I would recommend opening it and giving it a taste to see if it’s at the right tang and texture. Then, either jar and put into the refridge or seal back up and continue to ferment. Amazing that you have so much action. I’m wondering if the wine is part of that along with the warm temps.
I’m wondering as well about that wine inclusion, this batch was done at the right time of the year with optimal cabbage condition. The last one was judged to be the “best she had ever tasted” and this coming from a Swiss born 10 year German resident. This reply will be the impetus to crack it open and give it a go! Thanks
Scarry and eventful but successful! After removing the glass weights and the full size top leaves, it looks perfect and tasted great so this is 1 month, 15 days in a fluctuating temp that is mostly in the 70’s as I have birds and reptiles that need a narrow range of temps.
Still bubbling at a minute and a half so is still “evolving” but I am quite happy with the crispness that is about one third of raw. Used a French Vermouth (Martini quality)
Sadly the other image was over 5MB
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FYI, my excitement stems from a historical first attempt with an open bucket and zip bag weights that failed spectacularly before buying a 10 liter crock and the second batch that was very good. This being my third and after taking the top off just now, healthy and tasty, I’m pardonably elated! I might Only do a wine version after this but this empty container just might need a pickle venture?
Lovely! I’ve been wanting to experiment around with wine-infused sauerkraut. May have to now. Enjoy the upcoming pickles! Pardonable happy for your fermentation success! And, glad you hung in there after the first unsuccessful batch.
Hi Holly,
I was wondering if it’s possible to add more cabbage to a batch of sauerkraut I made 1-2 days ago? I put the first batch in a large mason jar that filled up only 3/4 of the jar and I’m having a hard time weighing down the contents. (The cabbage and floaters keep popping up even with my weights bc the neck is too wide at that point.)
You could give it a try but, personally I would say 24 hours would be my limit. The bacteria shift so much during the first few days that I hate to mess with it at that time. But, try it and prove me wrong. It might be a better option than fighting the floaters. Make sure to add a bit more salt.
Thanks for getting back to me Holly! I wound up adding more brine to the jar and fishing out most of the floaters. I noticed that it was turning a little pink in some areas yesterday and the only vegetable I am using is cabbage. Hopefully, that is normal?
What type of salt did you use?
Pink Himalayan Salt.
The pink in the salt is from iron and other trace minerals and that would be where the pink hue would be coming from.
Hi I started I opened my saurerkraut today after about 4 and half days .It was still actively bubbling but not the taste i desire.Should i close it and let it continue fermenting or will that ruin it?
Hello Jazzy, It will be fine. Go ahead and close it all back up and check it in a weekly basis until it is the taste and texture you prefer. Eventually, you’ll know how long to ferment and won’t need to disturb it. Until then, learn what you like.
Thanks
I have been fermenting your garlic carrot sauerkraut since 4/22/17. I’ve made this recipe many times before. One jar came out perfect. I used the only small mason jar I own to submerge the veggies in the brine. The other jar I topped with a rolled up whole cabbage leaf to keep the veggies in the brine and fill the top of the jar to the lid. Most of this cabbage leaf was not submerged. I opened it today and found a green mold spot the size of a nickel on top of this cabbage leaf. It didn’t go down through the other layers of the rolled up cabbage leaf and therefore not into the brine. The sauerkraut below looks and smell fine. I’ll try a post a photo of what I’m seeing. Do you think that the jar is OK to eat?? Thanks for any advice you could offer on its condition and on how I could avoid this from happening in the future.
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Perfectly fine to eat. The mold grew where it was in the air. Good lesson in what a difference keeping your ferment below the brine makes. For future batches, instead of rolling up the leaf, just tear it to size to fit flat on top of the packed mixture. Its job is to trap floaties and not intended as a weight, so it should be kept below the brine. Anything above the brine is subject to mold.
I used starter culture and celery juice as a brine in my fermented veges. This was my first time fermenting. It has been around 36 hours and I’ve checked all the jars in the brine has bubbled out of all of them. There is only one that looks like it may have some mold growing on the top. Are these still OK to eat and is there anyway to save them?! Do I need to go ahead and put them in the fridge now or add more celery juice? If I put them in the fridge, do I put them in as is or add liquid ?
I went ahead and scraped off the small layer of moldy spots and added some celery juice and kept them on the counter for now to continue fermenting. They all smelled fine. Does that sound okay? Just wasn’t sure about adding liquid to something that was already fermenting.
Sounds good. I prefer not to add brine and don’t if the ferment is past the first week and instead use some of the methods for Dry Sauerkraut instead. But during the first week, it really does help to have everything kept below the brine.
Hello Molly, I don’t have a lot of experience with fermenting with starter cultures. However, it sounds like you had an especially active batch. I would ferment them longer, anywhere from 7 days to 3 weeks but you’ll need to cover them in brine. See this post for ways to do so:
https://www.makesauerkraut.com/how-much-sauerkraut/
On the one with mold on top, remove than layer and it should be fine.
Lastly, here’s my take on why I don’t use starters. Try you next batch without and see how you like it compared to the current batch.
http://www.makesauerkraut.com/starter-cultures-not-used/
Personally, I want nothing to do with anything that has grown mold. I prefer safety. How can you measure whether or not it is okay to eat it?
And that is so easy to get with the right amount of salt and keeping everything below the brine. 🙂
If too much brine leaks out and the vegetables aren’t below the bring anymore, can I open it quickly to add more liquid or does that little bit of air contaminate it?
Yes. See more in this post: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
How much slime is good? Th https://uploads.disquscdn.com/images/7dac6d2d920534fbccd85117ec60f38acefcf5480c2ab5a47e340c3fbb231537.jpg e hole top of mine is slime about 1-2″ above the sauerkraut I do have them waited down with cheesecloth to keep the bugs out.
In an ideal world, NO SLIME is best. When you end up with slime, it’s nice to troubleshoot and adjust so future batches are clean and slime free. Did you use enough salt? Has it been extra warm?
If you’re using the cheesecloth as a “Floaties Trap” I would cut it to size or fold a small piece to the size of the diameter of your jar and place it down in the jar on top of your tightly packed cabbage. Then, put a weight on top of that and loosely cap the jar. You’ll want the jar packed to within 2 inches of the top, ideally.
Hi I packed a little too much cabbage in my fermentor and after bottling it there wasn’t enough brine to cover the kraut. Should I make brine and cover it for cold storage? I hate to mess up the flavor.
Yes, I likewise dislike watering down the flavor. I have a post with some ideas for you: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
I fermented my kraut for 5 weeks. Canned it 3 weeks ago. I had some the other day and it tasted bitter. Is there someway to salvage it? Do you have any idea why it’s bitter? I used pickling salt.
Hello Lesia, Salvaging bitter sauerkraut? My guess is that you may have started with bitter cabbage or cabbage that was picked too young or before a frost that sweetens it. Did you taste it before canning it? I don’t can my sauerkraut, but I wouldn’t think that would impact the flavor.
To salvage it, I would mix it in a salad with some sweet lettuce, sliced cabbage and shredded carrots, chopped apples, etc.
Thank you for the quick reply. No I didn’t taste it. I remember when I was slicing, I was a little disappointed that there wasn’t a fresh scent. No scent at all. The cabbage was heavy (my idea of freshly picked – held more water).
Hi-I am doing my first batch of sauerkraut in a 5L German style crock, which I sealed yesterday afternoon. I forgot to put the cabbage leaves over my batch before putting the weights on. There are a few small pieces in the brine on top of the weights. Should I open the crock and add the cabbage leaves, or should I just check in it in two weeks? Thank you very much for your help!!
I think with the weights that also act to catch some of the loose bits you’ll be fine. However, since it’s been less than 24 hours, It won’t hurt anything to open and put the leaves in if you feel more comfortable doing so. I often due large batches of sauerkraut over a 24 hour period.
So, if I sealed it yesterday, and opened it briefly today, the ferment should still be ok? Thanks so much for your quick response and helpful info!!
YES! 🙂
Hi Holly-I have tasted my kraut after 9 days, and it tastes pretty good and is still crunchy. It could stand to be a little more sour/flavorful though. I have left the crock open for a while, so my husband could taste it, but everything is submerged in the brine. Do you think I should re-seal the crock and let it ferment for a few more days, or should I play it safe and store it in the fridge? Thank you in advance for your insight.
May be too late for you, but… yes it’s fine to reseal and continue to let it ferment.
Thanks
Hi, Holly! We have had great success with our kraut and Escobeche…thanks for all of your help and tips! We are ready to try to do some cucumbers. We want to insure that they are crisp and have read about using grape leaves or black tea. Do you have any tips or pros/cons that will help us decide? I’m afraid the tea will make the brine look kind of weird…lol…
Yes, a pinch of black tea works wonders as do grape leaves. The tea doesn’t change the brine color, since you use so little. I do have a Pickles recipe.
http://www.makesauerkraut.com/fermented-pickles/
Hi, I’m making my first batch with a 2 L crock with a water seal and after two weeks the water seal suddenly started to disappear. I kept adding water to the top and finally after about 3 days, the water stopped disappearing, but 3 days later the water that overflowed had a pink color and some bits of cabbage also came out and had mold on it. Should I open the seal to see what happened? Thanks.
I would open it up and see what is going on. Did you use beets in your recipe? The levels in the moat move with temperature and barometric pressure. See the “Ferment Notes and Tips” for more on water levels in the moat: https://www.makesauerkraut.com/surefire-sauerkraut-in-a-crock/#step6
Thanks, I will open it today. No beets, did use Himalayan crystal salt. I noticed it seems to sink when the weather warmed up. I have colder spots (basement) to put the container next time, but would the barometric pressure changes still be a problem?
I “think” it has more to do with temperature swings. Some put salt water in the moat so if it does get pulled it, it won’t water down the ferment.
Thanks, I opened it and am wondering if everything is okay. When I opened it up there was light brown substance on weights and top cabbage leaves. The brown substance easily rinsed off the weights. The weights are a light grey and were hardly discolored at all after a 2 second rinse.
I removed the big leaves and the rest if the kraut looked okay, a dull, light translucent green. I didn’t see any signs of mold, just the brown slime on top. I did throw away the first inch of sauerkraut just in case. The kraut was made with green cabbage, basil, and lemon zest and crushed juniper berries.
It has a soapy taste and smell that might be from the basil and was slightly sour. Also, although the kraut was moist, there was no visible water inside. Did the water just soak back into kraut? I put all of it a mason jar and some water came out the kraut when I packed it in. When I buy kraut in the store, it’s has a lot of water. It’s in the refrigerator now. The stains on unglazed part I scubbed off easily, except for a few small brown specks.
I have never tried basil in sauerkraut but according to the Shockey’s in their book, Fermented Vegetables, basil is best fermented on its own. I wouldn’t know what would cause the soapy taste, perhaps the basil.
The light brown would be from air exposure on the parts not under the brine. Most throw that section away and all is good underneath.
Usually sauerkraut fermented in a crock is not dry, but there is always a first. How old was the cabbage? Did you have lots of brine when you packed it? I have a blog post on dry sauerkraut with some tips that might prove helpful: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
I would go by taste: either it has nice flavor and you would enjoy eating it or no and you would then toss it. I would recommend making a few batches in a jar to make sure everything works for you and you like the flavor and then make a larger batch in a crock.
I tasted it again and I thinks it’s just the basil. I haven’t tasted raw basil
leaves in while. It tastes okay, it just a little bitterness at end
like basil leaves. Thanks for doing your site and answering my questions. I’ll try the smaller batches in glass jars next time to gain more experience as you suggested.
You’re quite welcome. Glad you figured it out. Always something new to learn which makes it all the more enjoyable.
https://uploads.disquscdn.com/images/41f5468b09db9a7e7eeec61200d6cb2e2e788112a0fc7826d49733f729190a15.jpg https://uploads.disquscdn.com/images/62cf99715600a463f540ea5451997d04e6eb708f43f540e9ee1195c6418b264c.png Hi!!! I have been loving your site and blog. I utilized your info to make my first kraut and we are just about the eat. I checked the 5 Sense Check PDF and all looks good. I think it probably could have used another week (I only gave it 2 weeks in a large crock- I had one on hand so experimented with this before the mason jars- I know… I should do that first and will this next time around to get a little more familiar 🙂 ). There is no mold or slime and the kraut does not feel slimy at all but THE BRINE SEEMS THICK AND ALMOST SYRUPY (I’m not yelling, I just want the point to be easy to see 🙂 ). My gut says it’s okay and my only comparison is store bought live kraut who’s brine does not seem thick at all. Normal or toss? Can’t wait to keep making more and I am grateful for your expertise! Best, Kimberly
Great pictures and arrows. Thanks! It is fine to eat. Thick brine is not ideal but indicative of warm fermentation temperatures. Leave it to ferment a couple more weeks in a cooler spot until you get the texture you want. If the brine is still thick pack in jars and leave it in the fridge for 3-4 weeks. By then, it readjusts and the thick slime disappears, usually. You’re welcome! 🙂
I meant to write back earlier, thank you SO much. I just checked and the refrigerated kraut looks fabulous, no more syrupy drip and it tastes delish!!! I have a huge, victorious smile on my face as I am tasting this first time kraut. Thank you again!
Sooo good to hear! You’re welcome.
I made sauerkraut for the first time it has been about three months now, I let it sit out for three weeks then refrigerated it. I checked it in between and it was very good and still is amazingly sour, salty, and crunchy but the brine is cloudy and it stinks to high heaven. I added one white onion, one red onion, and about six garlic cloves when i made it, this was two half gallon jars about three fourths filled or less and weighted down to keep under brine. It is very spicy which I like but is the smell ok?? I actually had to throw away the top to one of the jars it just would not get rid of that sour, garlic weird smell after washing many times and even boiling. Is this normal when adding garlic maybe? It never got mold or looked weird, any help would much appreciated in moving forward, Thanks.
Hello Michele, Sorry about the slow replay here – was on vacation. Stinks to high heaven? Garlic and onions can impart a stronger smell but for the quantity you fermented it should not be that offensive. Garlic does permeate plastics and silicone and can be hard to get rid of. You’ll have to go by your gut feeling on this. If it was “bad” the smell would be noxious (smelly socks, stinky cheese) and you would not even want to sample it. Cloudy brine is from naturally occurring yeasts. I usually use 2-3 garlic cloves and/or 1/2-1 onion in a quart batch.
Hey there! I made my first patch of kraut yesterday ,mostly by memory ,lol I believe it is too salty, I mistakenly added 3 tablespoons of picking salt to two heads of cut cabbage,I did not weigh them but I tasted the cabbage and it was a little too salty. After the fermation will it get less salty or more salty ? It has been less than 24 hrs I could rinse and repack but I have cholrine added to our water so I didn’t want to use the rinsing method unless I have to.
Hello Keela, The saltiness does not go away with fermentation. Next time, taste and then add more cabbage if necessary though it is probably too late to do so with this batch. I wouldn’t add water because that will just dilute the flavors.
When the batch is done, you could use it in a salad to help disperse the saltiness. I haven’t tried this, but have read about adding a potato slice or two to the jar to soak up the saltiness. You also might want to try Himalayan Pink Salt next. It has a less salty taste than pickling salt.
Thank you! I will allow it to continue to ferment but I gues I will have to rinse it before eating it and hope all the probiotics don’t get washed away! And I will do another patch and pay more attention to doing it ,using a set of scales!
You won’t be the first one to rinse too-salty sauerkraut. You’ll lose some, but not all of the probiotics, so don’t worry. Good luck with he second batch.
Hi! I’m delighted to have found this forum! I love my homemade sauerkraut but having finished eating the first of my latest batch of three jars, I took the second one out of the cupboard where it had been for months and although on this occasion I had used lids purchased from Amazon, with little gromet-type sealers inserted, the brine was not covering the cabbage. Half-way down the jar, the sauerkraut looked a darker colour, so I checked the remaining jar, and that was the same. I’ve just tasted it and it seems fine, although it has been fermenting for a long time in a kitchen cupboard which is fairly close to my Aga cooker. The first jar of sauerkraut (which was made at the same time) didn’t have this strange slightly darker band around the middle. The problem is, I am the only one in the house who eats it, so it has taken quite a while to finish the first jar. Although there was no brine covering this second jar of cabbage, it still tastes quite moist. My question is: Do you think it is okay to eat (it smells fine, but the dark band and lack of brine covering the sauerkraut is worrying). I don’t see how it could evaporate as the seal on the lid has never been broken until now. I would welcome any advice. My previous jars were made without these innovative lids and I bought them because I thought the sauerkraut would be safer.
Hello Gloria, What you’re experiencing is common when fermenting in jars. The sauerkraut that was not below the brine oxidized resulting in the brown color. You can eat it or remove it and enjoy the goodness below. The extra heat from the Aga cooker doesn’t help. It’s better to ferment around 65, if possible or for a shorter period if temps are on the warm side. More on “Dry” sauerkraut in this post:
https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
The brine doesn’t evaporate but is pulled back into the cabbage. I’ve had the most success with the Pickle Pusher as reviewed in this post:
http://www.makesauerkraut.com/pickle-pushing-no-float-jar-packer-review/
The innovative lids are helpful during the first few days when there is a build up of gases that need a way out of your jar, but you can also leave your lid a bit loose.
Dear Holly,
Well, I opened a couple of quarts of fermented cabbage only to find out that it turned out “soft”! The temps where I live in Michigan have been in the high 80’s, low 90’s.
Even though I run my air conditioner between 74-76 which keeps my house cool I believe these temps were way to warm for my fermented cabbage.
Man, I’m so bummed out because I was looking forward to some delicious fermented sauerkraut!
Holly, I hate to throw it out so do you think the soft sauerkraut can be consumed?
Thanks!
Enzo
Darn! I know exactly how you feel. I like my sauerkraut crunchy! It is fine to consume.
Save it for mixing in with salads or warm soups. Or, you can even dehydrate it and save it for seasoning. I recently did that with a batch of Kimchi for fun – powdered it – and have been using it to salt popcorn and meats. Yumm!
Thanks Holly!
I’ve been tossing into my eggs and it is delish!
I’m storing my new batches of kraut in my basement. The temps down there are around 60 plus degrees.
Take care and thank you for your help
God bless,
Frado Lopiccolo
Mixing “soft” sauerkraut into eggs in a great idea. I’ll add that tip to my list when others ask the same question. ENJOY!
Hi Holly,
My sauerkraut is still doing great in the Fridge. Trying out some pickling with cucumbers and noticed cloudy brine and lots of white sediments at the bottom of the jar and on the cucumbers. This happened to the cucumbers I cut lengthwise. But the ones I cut in slices has only sediments at the bottom and the brine is clear. I wonder why. Using 2 different types of cucumbers though. Can you help?
Cloudy white brine is normal and good; means fermentation is happening and is part of the process with pickled type vegetables. White sediment is fine/normal also. Enjoy!
Thanks so much. You really are making this a breeze for me. My question now is how do I regulate my consumption of both sauerkraut and pickled Cucumber. As I am one of those with digestive issues, I have started the sauerkraut again with just sips of the juice, once a day with food.
Do I have to wait to finish my sauerkraut regimen B4 I can eat my pickle in my sandwiches or I do one day sauerkraut, next day pickle? Thanks
Use gut reactions – both real and actual – to guide you. Your idea of one day sauerkraut, one day pickle is a good one. They are both fermented vegetables with similar bacteria so keeping them to one-a-day until your gut is happy would be recommended. Then, gradually increase and try doubling up on the same day.
Thank you and biggest hugs😆
After carefully following all the rules, weighing and measuring carefully, and a month of fermentation at mid 80’s temperature, sometimes reaching the 90’s, my kraut is a little salty but what bothers me most is a slight tang reminiscent of rubbing alcohol. Should I just rinse it and eat it anyway, and try again later? Maybe the room temperature go too high?
Hello Finn, Your guess is probably right – too high of temperatures. Yeasts that are involved in production of alcohol predominated. Also, if there are two many sugary ingredients, you can end up with an alcohol-like ferment. It’s fine to eat. You might trying leaving it in the fridge for a few weeks to see how the flavors shift as the bacteria have time to re-balance. With warmer temps, feel free to shorten fermentation time down to just a couple of weeks. Also, try a bit less salt to reduce the salty taste.
Holly, first time here. I made 2 quart batches. Both exactly the same. Used mediteranean sea salt, white cabbage (should have used Napa cabbage), a bit of garlic and carrots. Used the cabbage leaf and glass weight to keep the cabbage below the brine. I also bought the “venting” lids to allow carbon dioxide to escape but keeps oxygen out. After a few days, the second jar was bubbling and foaming away at the top while the first jar had an increase in brine but no bubbling or foaming at the top. After a week, the second jar I made looks like it is turning color and looks good. The first jar I made is still green and no activity. Should I add a little more brine to the first jar to get it going or just leave it alone?
Welcome. Happy to hear you a diving into the world of fermentation. Sounds like all was set up for success. I would leave the jar be. Sometimes, signs of activity can be elusive. Adding more brine won’t activate anything. Perhaps, find a bit warmer spot for it, or… be patient. Let me know how it is in a week. You would taste the inactive jar and see if it is souring. Or, push down on it and see if some elusive bubbles rise to the surface.
Thanks for the reply Holly. It does look like it is slightly turning brown now like the other jar but still lots of green. I will wait patiently….lol
Happy 4th!
I finally got the nerve to try it today after 1 1/2 weeks. It actually tasted really good! YEA!!!! I will leave it out another 2 weeks to get all the good probiotics flourishing, then put it in the refrigerator. I did add a bit more salt to the one you said to just leave alone, but BEFORE you told me -lol- so it is a bit salty. Both have a bit more garlicy taste than my wife likes but I like the taste. Will it get a bit more “sour” in the next couple of weeks or does it mellow out? I forgot which way it goes the longer you leave it out.
GREAT! Over the next 2 weeks, you can see how the flavor develops. It will sour a bit along with generally soften in texture rate at which is dependent upon temperatures. With warmer temps, all happens faster. Enjoy!
Thechris
Jul 17, 3:59 PM EDT
I’m culturing sauerkraut and may have got something wrong. I used red cabbage, reverse osmosis water, and salt. I used some plastic wrap to keep it submerged under the brine. Because I was going out of town for two weeks, I didn’t want to close a lid on the glass container, so I screwed the lid on and then backed it off just a little to relieve any pressure that might build up.
My question is that I’m back from my trip and the cabbage at the top is brown while the rest is red. There are no bubbles in it like most fermentations I’ve done but there’s also no mold. It doesn’t smell bad but this is my first time making sauerkraut and I’m not sure what it should smell like. Should I be concerned about the brown cabbage and lack of bubbling?
Hello Christopher, The browning is from a bit of oxidation and is more common with red cabbage and red beets. Bubbles are more commonly seen at the beginning of the fermentation process when the bacteria that produce CO2 are most active. Just scoop off the top, browned section and what is below should be fine. It should taste sour, a bit vinegary perhaps.
Usually, you don’t need to add water but can create enough brine with just salt and some massaging. Plastic wrap is fine as a weight. And yes, leaving the lid a tad loose is a good idea if you’re not using an airlock. Need a way for the gasses to escape.
Hi Holly, I recently made a batch of sauerkraut using a white cabbage. I ended up fermenting my sauerkraut in 4 (1 quart) mason jars which I filled about 75% then weighed it down with a small water filled bag and covered with a muslin cloth, I left them ferment for 2 weeks before tasting and noticed that 2 of the jars tasted exactly how they should taste while the other two jars I had to toss out. The two that tasted normally were the only two that also bubbled over.
Since it was all made from the same cabbage and same amount of salt I’m not sure what could’ve went wrong. But I did notice that the two jars that worked properly had slightly more cabbage in the jars and weren’t pressed down with quite as much weight. Could the extra weight in the other jars or lower volume of cabbage cause this result?
Bubbling over? Means there was lots of microbial activity. Bacteria eating all the sugars, build up of CO2 and brine overflow. I wouldn’t think the weights weight would make a huge difference. I do know when there is too much head space in a jar, you can end of with too high of levels of yeasts and mold spores in all that airspace.
Hey Holly, excellent blog!
I have a couple of questions I hope you could help me with. I’m currently about 10 days into a red cabbage and jalapeno ferment. All the signs have been good; bubbles during first 3 days, no mould or yeast, everything staying below the weight and leaves, no discoloured juices.
It doesn’t smell great, but that’s normal, right? I’ve never had red cabbage sauerkraut before, but I’ve had green, and I don’t recall it smelling great. Tastewise, so far it’s crunchy, sour and vinegary. Does that sound right to you?
When I decide to put it in the fridge, am I OK to take out the leaves/zip bag weight? Does the brine need to remain over it when it’s in the fridge? Do you think 2 weeks is too soon to eat/put it in the fridge?
Thanks for the help! 🙂
Thank you Mark! Smell great? No, most do not like the smell of fermenting sauerkraut though eventually you get used to it and it is less prominent when using water-sealed lids/crocks. Crunchy, sour and vinegary is exactly what you’re looking for.
Remove the weights before putting it into the fridge. 2 weeks fermentation length is fine, though on the next batch, you might want to try 3 weeks and see if you like the shift in flavors. Happy Fermenting, and… you’re quite welcome. See this post on if you want to add brine before putting it in the fridge:
https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
Back after a few months. I moved the whole leaf cabbage I put in before thanksgiving into a gallon jar from the 2.5 and watered it down to ~3-4% brine. The last time I tried it, it was mushy and wasn’t holding texture. In the stronger brine it was definitely pretty solid feeling, else I couldn;t have transferred it. I’m tossing the thing but what did I do wrong ? The carrots and everything else was soggy too, luckily there is only like 1/2 gal of it.
I haven’t done whole leaf cabbage and I know traditional it’s been done. I do like to stick to a 1.5-2.5% brine. I wonder if it is much harder to ferment whole leaf cabbage since you are not opening up all the cells as you do when slicing it finely?
Hi Holly. Thanks for the great web site. Based on your recipes I’ve successfully made several batches of kraut and have enjoyed it very much.
I’m currently trying out a batch with red cabbage and things are a little different now. There appears to be mold floating in bits on the top. I’m guessing this may be from smaller bits of cabbage getting up past the weight. That, plus we are having warmer weather here and it’s somewhere around 80f during the day. From what I can tell, everything below the brine looks fine. Would you say I could scoop all the mold off the top and still eat it? If so, should I try to clear it off now or in another couple weeks when I think it’s done?
Thanks!
You’re quite welcome! Red cabbage does ferment a bit differently than the standard green cabbage. It’s a bit tougher and takes longer to ferment, and seem to be a bit more of a challenge to get it to always properly ferment. Go ahead and scoop the mold off the surface now and again later if necessary. Taste it now. It might be done due to the warmer weather.
I loved reading this post! I’ve been fermenting for 3 years now and love it! I recently made a large batch of dill pickles with carrots and string beans using a food grade kimchi container. I used the inner lid as a weight of sorts. I wasn’t super impressed with the container and had to nudge the gas bubbles out of the hole in the center of the inner lid (and I’ve discovered I much prefer glass jars). My question is this- about 2 weeks in, I was scraping off some yeast from the top and found the brine to be slimy! I did a google search which led me to your blog here. Although the smell of the brine was kind of funky, I tasted a pickle and it tasted relatively fine. (Did not taste spoiled). I am worried about the slime. Do you have any advice? Maybe It was the carrots, but I’ve permented carrot sticks before without them turning the brine slimy. Should I put them into the fridge now? I wanted to give some pickles to friends but am disappointed at the slime! Thanks!
Slime can happen at times especially during warmer weather or with sweeter vegetables. Usually, with a bit more time the slime goes away. Go ahead and put it in the fridge and leave it be for a few weeks, then check on it again. You may be pleasantly surprised at how the bacteria can rebalance the ferment with a bit of time.
Today is day 3 of checking on my Curtido (el Salvador recipe of a kraut). I’m concerned about the smell. It is giving off a weird chloride smell! Did I do something wrong? The ingredients are cabbage, carrots, garlic, onion with some herbs. I tasted for salt as I went along adding ingredients. The only thing I can think of is that my little apartment got warm the last two days.
Any thoughts? Do I need to throw it out?
I too would go with the heat along with possibly being low on salt. Find a cooler spot for it and see if some of these tips help: http://www.makesauerkraut.com/fermentation-tips-hot-weather/
Give it a taste around Day 7 unless the smell totally turns you off. You might have a bad batch. It should smell sour and vinegar like.
I am not understanding. I am new to fermenting. If it smells like chlorine should it be thrown away?
Sorry if that answer wasn’t clear. I’m hoping the smell will go away as fermentation progresses and different bacteria go to work. It does not need to be tossed if it smells like chlorine.
Fermenting sauerkraut can be strong and some could describe it as “chlorine-like.” My guess is that it will not have a nice flavor and most likely will be mushy. The chlorine is not indicating that the sauerkraut can’t be eaten, just that it didn’t have the best ferment and most likely won’t have that special delicious flavor. Give it some more time to ferment and then decide.
Hello! I’m new to fermentation.. so I started with Sauerkraut in Mason jars yesterday… The brine in one jar has turned a dirty brown color. Is this normal? Or should I scrap it?
Hello Nate, Are you fermenting in warm weather? Brown brine is common with temps above 70. Also, make sure you are using the right amount of salt as described in my teaching recipe: http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Well it’s warmer than that outside but my basement in the AC it’s right around 65 or so…and I weighed my cabbage and used the right amount of salt… I was just curious if it’s ok or should I scrap it and start again? It doesn’t smell bad. I figured I’d let it go a a few more days, I can always toss it later if I’m worried about it… thanks for the reply!
It’s OK, just part of the mysteries of fermentation. Usually, just the top section is browned – oxidized – due to warm weather or not enough salt, and many remove it to enjoy the goodness below.
Thanks for the reply! The kraut is the right color, just the brine above the cabbage is kindly brown and cloudy, it’s only been three days or so… It smells like kraut so I’ll just let it go for now see what happens! Hope it works I’ve got 2 more cabbages in the garden ready to pick! And bunches of cucumbers I’d like to fermentation also!
I’m sure it will be just fine. Ideally, those bacteria like a few days of warmth – 68-70 – then the coolness of your basement. Not crucial, however.
Check out my Pickle recipe for those cucumbers: http://www.makesauerkraut.com/fermented-pickles/
I’ve never had this issue before, but my sauerkraut appears to have a
healthy bottom layer and then a brown layer above this. What do people
think? it is a combo of cabbage, ginger, and beets – hence the red
color
Hello, Browning happens in warmer weather and when not enough salt is used. Usually, it’s just the top layer and indicates a bit of oxidation. Some remove it and then enjoy what is below. It’s a bit more common with beets which loose their color and shift to brown.
Thanks Holly. Below it looks good, so I think I’ll focus on that.
This has been sitting in a cabinet for three weeks now; is it sauerkraut yet? http://i.imgur.com/ALVFI8S.jpg
Hello Eric, Hard to tell. It does not look like you used a weight of some sort and that everything has floated out of the brine where it might have molded. What does it smell like? tangy? Or, musty? Is there mold on the surface? If it smells ok, give it a taste and see if it has soured.
I started with the cabbage and salt solution in a crock but the round wooden lid I made swelled and broke the crock. Moved kraut after 3 days to a plastic bucket with lid and an air lock with a wooden dowel pushing down on a piece of another lid I cut out. Today after about 21 days I opened lid only to find maggots inside the kraut bucket. Can’t bring myself to scrape off top and try and taste or eat it.
Hello Gordon, Well you are no the first to break a crock with a swollen wooden lid. Sorry to hear of that. An now maggots. I would be hard pressed to consume it. The maggots come from flies landing on your ferment. Here is this quote from The Art of Fermentation that might help you:
“We often hear stories of people throwing away whole batches, because it smells or looks bad at first sight. We have found beautiful kraut under a moldy maggot-infest top layer – it was delicious. People should know that an offensive odor often decreases and sometimes even disappears once a crock is packed into jars and refrigerated. – Wild West Ferments.
Maggots – after hatching – migrate up and out of a ferment. Take away as much as necessary until you get to the good stuff. I’ve always found with a jar I wanted to toss, very wonderful kraut beneath to top, nasty stuff.
What happened if the kraut doesn’t taste sour enough? It was bubbling in the early going.
Let it continue to ferment. It will sour more as time goes on. There’s a fine balance with the texture, however. If you don’t like soft sauerkraut, don’t let it ferment too long.
Thanks for the input
The fermentation of my sauerkraut created many air pockets and there is a whitish substance on the bottom of the jar otherwise it looks fine.
Is that white stuff mold or something else?
I have something similar. I don’t know if it’s mould or yeast
https://uploads.disquscdn.com/images/286ad5a10a1bfaaee501bd8db51c6acc64c9ebec310c17aa90c8bdc6de69e850.jpg
See above. 🙂
The air pockets are normal and from all the expansion activity of the bacteria. The white sediment you see is from the lactic-acid bacteria. Normally, you would not see white specks deep in the mixture, but instead settling on the bottom of the jar, especially with carrots and pickles. With the darker red cabbage it may just be more obvious and getting trapped. Give it a few weeks to ferment and then do the smell test. If it smells fresh and tangy, you should be fine. If it’s mold, it will smell musty and off and feel slimy and gooey.
Quick question. I made my first 3 batches of red cabbage a few weeks ago. I opened them today and fond on top of the jar some white mould which I understand it’s yeast. I scraped it off. THe smell is good and the taste is also fine but I can see some little white spots around the souerkraut. Is it also yeast or do I have to through them away ans start over again?
See the comments with the picture below. Most likely, white sediment.
I think I may have a bit of a problem. Much of the brine has bubbled out and the tips of the top layer of cabbage is no longer submerged. Should I toss it and start again?
If you don’t see any mold just add more brine.
Thanks Penny!
It should be just fine and it is common for the brine to disappear after the first few active days, towards the end of the first week. Here’s some more on dry sauerkraut: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
This is my first time fermenting cabbage so I’m not sure what it should taste like. It has been sitting in my pantry for over two weeks now and the first day I found the jar sitting in a puddle. It hasn’t happened since. Today I tasted the cabbage and it just tasted like very salty raw cabbage. Should it taste sour like pickles and should I keep it in the pantry for longer or transfer it to the fridge?
The puddle of brine happens on the first few days when the bacteria are active creating CO2 which causes the mass to expand and brine to leak out of the jar. You’ll want to place your jar in a small dish for future batches.
I don’t know what recipe you followed or how much salt you used, but it should fade in color and taste sour when salt in the background. Salty like potato chips not like sea water. There should be a sour, vinegar-like tang. You can let it go another week or so and see if it sours, but by 3 weeks you should have some good sauerkraut. Try another batch following my recipe and see how that compares. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
This is the third year we have made sauerkraut. First year got scrapped, last year was “to die for”. This year is looking good. Everything was bubbling normally but it was drying out on top so we made the brine and put it on. Then the bubbling stopped. My husband thinks we did something wrong so I checked the kraut a couple of inches down and it tasted like a salty, vinagery cabbage but not yet sauerkraut. Color is still somewhat green not yet the whitish color like last year. It is two weeks today. It sounds like we need to wait at least another week then check again. Is it normal to stop bubbling when you add the brine or was that just coincidental?
Hello Trudy, Coincidence. Typically, most of the “bubbling” action happens only during the first week with it being fairly quiet after that. Do check in another week. Unless it’s super warm, ferment until it is the flavor you’re looking for. 4-6 weeks is normal. If you go too long, it will get soft. Here are some ideas to consider when there is not enough brine: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
Thank you Holly! Two more things. The recipe book we are following says that sauerkraut that you don’t eat right away needs to be water bath canned but won’t that kill the good bacteria. Last time we just kept it refrigerated and it was good for 6 months. We gave a jar to my daughter and she has had it refrigerated nearly 2 years and it still looks and smells good. What is the longest a jar of kraut can keep in the refrigerator?
Water bath canning will kill bacteria and enzymes which can’t survive above 106 degrees F. I normally keep sauerkraut for 1 – 1.5 years making it fresh in the fall each year. 2-year-old kraut should be just fine as long as it looks fine and passes the nose test.
First time making sauerkraut… I could have sworn I did everything right but it’s been a full week and I haven’t seen any bubbling in my pot… I originally put my pot in my celler & think it was too cold down there so I moved it back up to the kitchen… still no bubbles…. I’m worried I may have added a bit too much salt when messaging the cabbage… any ideas what might have gone wrong?
Too much salt will slow down fermentation, but it should not stop fermentation. You won’t always see the bubbles. Try jostling the pot a bit to see if some rise to the surface. Cooler temps will slow down fermentation so it was probably a good idea to move it to your kitchen. 65-72 degrees is the ideal range. Does it taste SUPER salty? If not, you should be fine.
It’s not too salty but I checked the temp of the kraut that’s now in my kitchen & it was still 62-65 degrees… its on a shelf not facing the sun but I’m afraid if I put it anywhere else it’ll get too much sun & get too hot (or my kids/pets will get into it)… I checked for mold or discoloration today… its a little cloudy but otherwise looks ok & smells like I would think sauerkraut should smell like… I guess I’ll keep letting it sit & checking for anuthing nasty & we’ll see if it turns out in 5 more weeks
Nice temps to ferment at. Give it time. Cloudy is good – from the bacteria. You have the sauerkraut smell. Just wait until you get the flavor you want. Congrats on your first batch.
Made sauerkraut in late spring all was well taste, smell and looks etc. Stored in fridge and had been eating off and on. Now when I open my jar to get some it has an alcohol sour smell and a few small white spots on top. The color is like store bought sauerkraut light tan. The taste is not the sour taste anymore. Is my sauerkraut bad at this point or what?
Hello Angela, I would say it has gone off. The small, white spots are mold and the alcohol smell indicates a shift in the bacteria. It wouldn’t hurt to eat it – after scooping off the mold. It’s just not going to taste as good as it should and as I like to say “Life is to short to eat bad tasting sauerkraut.” Don’t know why this jar went off. Usually, you can keep a jar for at least a year. Time to make another batch.
Thanks. This is first time this has ever happened. I guess they’re not to be the same each time. Thanks again.
Yes, no matter how hard we try to “control” the outcome, those little microbes do have a mind of their own. Just making a batch in two different locations can result in two different products.
If its a white network like substance, you can eat it as well. I did with mine, but ofcourse anything grey or black has to be tossed. Mine didn’t smell like alcohol, but I was doing a 2.5 gal.
It’s being able to tell the difference between harmless Kahm yeast and mold that most would prefer not to eat.
True, I threw away a whole bunch after some of it turned soft. And yea it had grey and black spots of mold then.
Hi Holly! Thank you for your awesome site and especially for answering everyone’s questions; I’ve spent a while reading many of them below. I’m fairly new to fermentation, but I recently got a Mortimer-Pilon crock and made two batches of brined cucumber dills that turned out pretty good. Now I’ve really experimented as I wanted to recreate a chow chow I love (that’s cooked with sugar and vinegar). I found some recipes online for chow chow and sweet pickles that include sugar with the salt, as well as a little whey. This ferment has cabbage, onions, cucumber, red peppers, tomatillos and seasonings. Because of the sugar, I’m guessing I only want to let this go for a few days to a week? How does adding sugar affect fermentation?
And a few general questions- Will it adversely affect my results to open the lid repeatedly to test the relish? And, I have a large cabbage leaf with a disc weight on it to hold the shredded veggies down but the edges of the leaf curl up out of the brine. Does it matter if parts of this top leaf are exposed to air?
Thanks for any insight you are able to give!
Jeni
Sugar will give the bacteria more food to eat and make it more acidic, extra “active” and at times turn it towards alcohol. You can also leave out the sugar, vinegar and whey and just flavor with the seasonings recommended in your recipe.
Feel free to test along the way. It’s a learning process and you’ll be fine. Wait for 3 days to let the bacteria first do their thing.
I would try to cut/tear the leaf down smaller so it doesn’t poke out. But, if you do get mold on the exposed part, just remove it. Happy to help. Good luck with the Chow Chow.
Thank you! To clarify… I didn’t use vinegar as I read that would interfere with the fermentation/ kill off bacteria. So it’s just sugar, salt and about a tablespoon of whey. Hoping for very acidic but not alcoholic!! Thanks again!
Hi again Holly. New question! I did my first sauerkraut in the Mortier-Pilon crock. Used a couple savoy cabbages, a small amount of carrot, and a little bit of dried herbs. I thought my crock would be full but after working the salt in and pressing, it was only half full. After a day, the brine was not covering the cabbage, so I added about 1-2 cups more brine to make sure it was well covered. I then left town for two weeks. When I came back, the kraut looked and smelled good, but the brine had been mostly reabsorbed! It was only covering the bottom 1/3 of cabbage. I was shocked (but thankful) to not find any mold, slime, etc. I put it into jars in the fridge right away. I’m thinking maybe my weight just wasn’t heavy enough? Does the kraut keep fermenting if the brine isn’t covering it? I did have two full cabbage leaves under the weight to protect the shredded stuff.
Hello, Osmosis and temperature can cause the fluid to move in and out of the cabbage cells. What you want is it to stay under the brine for the first 6 days. This ends the stage where pH has dropped and enough lactic acid has been produced to keep the bad guys at bay. Weights play an issue, also. Sometimes, the CO2 producing bacteria are so strong they can lift anything! Actually, built-up CO2 causes the mixture to expand. All is good. Yes, it continues to ferment.
This is my first year of making kraut. I used one of those crocks with the water seal and did some in jars with a fermentation lid. In both the top was not completely submerged when I checked it and has a brownish color. I used the right amount of salt and weighted it. The bottom half tastes great and is a nice color. Is the brownish part ok to eat ? There is no mold or slimy or fuzzy, just a darker color. Thanks : ) Denise
The brownish color is from the air exposure and means that section is oxidized. Most toss that layer though it won’t hurt to mix it in and enjoy. Go by what tastes best to you.
Thanks 🙂
Hi, I just made my first batch of kraut. I let it set for 7 days, it has an alcohol smell. I tasted it, it tasted like cabbage not sauerkraut. It has nice crunch. I don’t think I let set long enough. Also I have a one and quarter gallon German water lock kraut pot. I filled only half full, I did not think it would take so much cabbage. Half full was five pounds of cabbage. I think that is not good to fill only half full. Any comments, constructive criticism, and suggestions are very welcome. Phil
Hello Phillip, The alcohol smell usually comes from either too much sweet stuff – carrots, beets, apples – in the ferment. The yeast that make alcohol took over. It can also be Kahm yeast that usually appears in warmer weather, even when using airlocks or water seals.
See my post on fermenting in a crock, but you should fill it 3/4s full so their is not a lot of air space in it to allow for bacteria and yeast to take hold. It sounds like you have a 5 liter crock; you can easily put 10 pounds in it. Keep on learning. Keep on fermenting. http://www.makesauerkraut.com/surefire-sauerkraut-in-a-crock/
My kraut is kinds of tan color and tastes sweet and is mellow. Is the tan color “nor all” and why does it taste more sweet than tangy?
Is the tan the whole way through? If yes, that’s from the cabbage losing its color. If it’s just at the top, that’s oxidation – from air exposure – and most remove it, though you can decide by taste. To develop more tang, let it ferment longer or if the crunch is where you like it, move it to the fridge for a month and then try it. It should then have more tang.
Hi Holly, love your site. I’m 6 days into my second batch of kraut and I’m a little worried that something went wrong. It was a pretty straight forward kraut, only cabbage, salt and a little brine from my first batch to get it moving. I have a great polish fermentation crock and noticed that there wasn’t much bubbling. However when I opened the top the cabbage had heaved up. I pushed it down and there was plenty of gas (may have been trapped under the cabbage leaves and weights). When I pushed down I got a strong sulfurous smell and also kind of horseradish or mustard smell. The brine is kind of yellowish green an cloudy. No sign of mold or scum. My first batch smelled a bit more like sauerkraut at this point. Is this a bad sign?
The strength of the Mighty Microbes that produced lots of CO2, thus the heaving. You took care of it just fine. Also, good healthy sweet cabbage results in an extra active batch. I wouldn’t worry at this point about the smell. See how it goes, but that is a normal smell for fermenting cabbage. Enjoy!
I recently made two batches of kraut. The one batch of kraut turned out well but the second batch is more syrupy or slimy. I read your article above and am sure it is because I used quite a large beet along with the purple cabbage and ginger and allowed it to ferment too long for the sugar content. What I am wondering is should that batch be thrown away? My daughter and I both taste tested it before I realized it wasn’t quite right. It tasted much better when I tested it a week ago but it did not taste bad. Thanks for your time.
Usually, a syrupy or slimy batch can be remedied if you stash it in the fridge for a month or two. Often it balances out on its own. No need to toss it, it’s just the texture that most don’t like.
Thank you!
Hi Holly, my cabbage kraut has been sitting for almost a week now and I noticed some veg has floated to the top bubbly layer of the brine. Do I want to remove it now and risk adding new air/ bacteria into the container or wait til the first stages of ferment are over? You’re website is wonderful, I’ve looked for a while to find one as fab as yours. Thanks! Karen
Hello Karen, Thank YOU! I’m glad you found my site. I would just leave it be, unless you see it start to grow mold. 99% of the time, it is fine. Ideally, I prefer not to disturb a ferment during the first week.
Perfect, thanks Holly. That was my intuition. Thank you for the quick reply 🙂
Hello Holly! This is such great information. I’ve been so impressed at how quickly you have answered the inquiries in this comment section as well. Here are my questions: When we first started we had a lot of brine created by the process itself, so we didn’t even think to add any additionally. We’ve had our kraut going for about a week and noticed that the top of it has really dried out. What do we do? I know you said that you don’t add more brine because it dilutes it…. I read in another place to add lemon juice instead? Can we just leave it as is? Thanks.
Thank YOU! It’s called Inbox Zero! I don’t like emails to pile up and I try to get to them all on a daily basis. Gives me time to focus on the rest of the business, then.
Yes, you will have much more brine at the beginning of fermentation than at the end. Nature of the beast, especially when fermenting in jar vs. large crocks. Osmosis in reverse. Salty brine gets pulled back into the cabbage cells. Here’s a blog post with my current recommendations. But in short, just leave it as is. I am finding that adding even “Gut Shots” results in soggy sauerkraut. See the post: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
I made my kraut in a crock but now that I am ready to can it I am not sure I will have enough brine to cover the kraut in all the jars. Do I make extra brine?
Good question, but unfortunately I have no experience with canning sauerkraut. This one article might help: http://www.simplycanning.com/sauerkraut-recipe.html
I did it pretty much like the link below says, but the recipe I had said to process pints for 25 minutes, quarts for 20. I was short on brine, so just added water to the kraut when heating it up. It’s plenty salty, so a little water might help IMO.
Been so busy I forgot to check my kraut. Just looked after four weeks and found mold or yeast, not sure which, on top and the brine was quite a dark color. Removed the junk growing on top, tasted the cabbage and it was crunchy. The cabbage was still weighted well under the brine, I also had a dish towel cover and a wooden disk on to of that as a lid. I’ve not had this dark color before, should I be concerned?
No need for concern. Surface mold is common with open crock fermenting. Were fermentation temps on the warm side? That’s when I tend to see the brown brine. An unbalance of bacteria due to the warmer temps. Also, uneven salt distribution can cause it. .
Thanks so much for your response. Just to be clear, i don’t need to throw it out?
No need to toss. You may, however, find that flavors are not top-notch; not the usual depth of flavor.
debchild22
We live in upper michigan and are leaving town for 4 weeks. I would like to pick my cabbage heads and make the sauerkraut and leave in the crock, letting it ferment while we are gone. The temperature in the house will likely drop below 60 degrees. I understand it may not ferment, but will it rot or spoil if temp is not 65-70 degrees?
Hello Deborah, You should be fine. I would, however, try to give it a few days at the beginning of 68-70 (room temp). Can you manage that before you leave? That gets fermentation started and then action will slow way down.
My first ever attempt has been sitting for 5 weeks in a crock in the basement, I have a plate and weight on top of it (quart jars filled with water). The brine is tan with tan/white stuff floating on top. I’m thinking to give it another week. Do I remove that tan brine or just leave it, planning to can it. It kinda smells like kraut, haven’t tasted it yet. Can I remove the plate and see what’s down there? Will mixing it up mess it up? I’m thinking the crock is too big, it’s only 1/2 full. I have put saran wrap tightly over the top and have not disturbed it for 3 weeks, at which time I opened it to skim stuff off. Haven’t seen any dark mold.
Five weeks should be long enough. Taste it and see if you like the crunch and tang. It will get softer over time. The tan brine is usually from warmer weather, which is probably not the issue in your basement. Just leave the tan brine; you’ll want the moisture.
By all means, remove the plate and check it out. Yes, ideally you want to fill the crock 3/4s full, less air space. But, sounds like you did well!
I took the plate out today, kraut under looks good but still see some green cabbage, not much though. It doesn’t taste tangy yet and has a faint yeasty smell. So I washed the plate and squished it all down again. Maybe let sit another week?
Yes. What temps are you fermenting at? Cooler temps will take longer.
Sometimes, if it is too cool to start, the bacteria at the first stage don’t get a good hold and it’s hard to correct after that. I like a few days of temps in the high 60’s at the start of fermentation and then I move it to a cooler spot.
Thank you!
After 3 days, it’s really working now after mixing it up a bit and pressing it down again! I have moved it to the fruit room (no heat) and it’s around 64-66 in there, coolest spot in the basement. I think my initial problems were with it being too warm for too long. It is tasting more like sauerkraut now, tasted it today.
Yaaa! So much to learn along the way.
I canned it up yesterday. There wasn’t quite enough brine, so I just added water. It was pretty salty, but test rinsing some and cooking a little made it much better. So I will rinse it when I go to use it. It doesn’t have that sharp taste, but I’m learning! I like it kind of mild anyway. I’m thinking to try crock pickles next year…… Thank you so much for your help, there was a point when I was gonna toss it all. Glad I found this site!
You’re welcome!
Hey there, what should my kraut smell like? First whiff smells pickly, then cabbage, then a sort of chemical odor? I used iodized table salt, not having sea salt handy.
See this post for an overview: https://www.makesauerkraut.com/fermentation-signs/#Strong_Odors You should be OK with the iodized salt, but that might contribute to the odors.
Hi Holly,
I have my sauerkraut in gallon glass jars with glass lids. I have a large cabbage leaf on top with to pint jars filled with water in each. I have the white mold, but there is also some blue. Is that normal? First time making. It does smell good. I’ve tasted it a few weeks ago and noticed it was salty. Oh, I mixed carrots and garlic with the cabbage. Thank you!!
Is the blue mold fuzzy and sitting on the surface? Together as a mass that can be easily scooped off? Mold spores are everywhere and occasionally you can get mold growth. Usually, you can just scoop it off the surface and all is fine underneath. Use your own intuition. You say it smells good and tasted fine. Has it soured?
How much air space was left in you jar? You want to fill your jar about 3/4s full to reduce the amount of air space in the jar to decrease chance of mold growth.
How much salt did you use? Too far off either direction can encourage mold growth.
Thank you for your quick reply. I noticed fruit flies in the jars. I discarded all and I am going to start from scratch. This time I will place plastic wrap over the jars, then place the lids on the jars to keep the kraut in an anaerobic environment. I believe that was the issue. It’s amazing our forefathers didn’t even think twice about this process. We’re here because they just “Got it”.
Well, hopefully with your help and the collective fermentation community the next generation will “get it.” Good luck with the next batch. Hang in there. It is well worth it!!!
I just made my first batch of kraut in a large crock. The brine created from the cabbage and salt does not cover the cabbage. Should I add water to create a liquid seal?
Either add brine (1T salt to 2 cups water) or try some the tips in this post: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
Did you massage the salt into the cabbage to make brine happen, or just mix in the salt as your were packing the crock?
Thanks! After mashing it periodically throughout the day it now has enough liquid. I didn’t realize it just needed some time 🙂
Glad to hear all is happy in the microbial world of your ferment! Keep on learning.
I have a batch of sauerkraut that has been fermenting about 4 weeks. It is in a crock, about half full with weights on top. I’ve had the gray-ish, blue mold on top that I have been skimming. I’ve also seen some fruit flies. Should I discard? I was planning to can it, is that OK?
The mold you describe is common when fermenting in an open crock. To reduce chances, aim to fill crock 3/4s full and cover with a cloth in addition to the weights. Before packing into jars, remove all mold and the bit of sauerkraut the mold grew on. The cloth will keep the fruit flies away. This batch should be fine.
I don’t can my sauerkraut because I want all the beneficial bacteria which is killed by the heat of canning. More – and other ways to store it – in this post: http://www.makesauerkraut.com/storing-sauerkraut/
Thanks! I feel better!
My kraut is three weeks old. I made it in a five gallon earthenware crock with a brown glaze in the inside. I weighed it down with brine filled freezer bags and there is no visible mold. About a ten days ago, I noticed that some dark brown fluid seeping out of the bottom and scattered dark brown ‘crystals’ forming on the outside of the crock. The brine inside is clear and I tasted a little handful. It was delicious, just not sour enough yet.
But what is that dark brown STUFF?
My guess is condensation or cracks in the glaze allowing brine/moisture out. The brown coming from the clay itself or the glaze. Make sense to you?
I’m having the same hung happen with mine, with the brown stuff leaking out. I suppose my wondering if I should keep this batch of kraut? Will that leaky glaze hurt the kraut? Should we eat it?
I would look inside and examine the sauerkraut – then crock- as you pack it into jars. In the above example, it sounds like the cracks were just on the exterior. If the cracks are on the interior, I would hesitate to eat it.
BW my second
The bubbles can be elusive at times. Perhaps it is too cold. See this post for suggestions: https://www.makesauerkraut.com/fermentation-signs/
my second batch did not burps what should I do
I made Sauerkraut 3 weeks ago in my crock, with a crock weight and the crock lid. I had plenty of liquid form and everything was below the liquid. I thought it was done so I took it out of the crock today, but after tasting it, it taste like salted cabbage and not like sauerkraut yet. I had it sitting in my garage and the last 2 weeks it has been 50 degrees and as low as freezing. Can I put it back in my crock and make a brine to put on it and set it inside my house where it is 68 degrees? I don’t want to throw it out.
50 degrees is too cold to get the bacteria working. You first need it around 65 for about 5 days. Try moving it into the home and check on it after a week to see if you have fermentation happening. Hopefully, you’ll be able to restart the action, though there is no guarantee.
I have been making sauerkraut for several years but this is the first time the brine has turned a dark brown. I make the kraut in a 10 gallon crock covered with cloth, board and rocks for weight. The kraut has been under the brine the whole time. It has been fermenting for two weeks. The first steps went well with the bubbling in the foam and all that. I clean the rocks and the boards and the cloth every other day. There is no scum and no mold. I tasted the kraut today and it’s tasting pretty good. Almost done. But the brown Brine worries me. Anybody know why the Brine should be so dark?
The brown brine usually happens during warmer fermentation temps. What are the temps that you’ve been fermenting at. Nothing harmful, however.
The tamp varied because we had a really cold spell and then it warmed up in the high 40s. We have a wood furnace so the house stays warm. Temperatures from 60 to 70 I’d say.
Swings in temps can cause a disturbance in the bacteria stages resulting in the brown brine. But, we can’t always control that…
Thank you so much for your help! You calmed my worries. I have canned all the sauerkraut – 32 quart and it looks great and tastes even better!
Hi Holly,
My second attempt at sweet & garlic sauerkraut was a success. I weighed everything and filled 6 quart mason jars. After almost 5 weeks it tastes wonderful!. I have learned a couple tips I’d like to pass along. I took an empty plastic gallon vinegar bottle, cut off the top and bottom. I then slit it down the side and flattened with a hair dryer (Most plastic containers are HDPE and respond to heat). I then placed the jar lid on plastic sheet and traced the outline, then cut them out. I placed them in the jar. As they are a very tight fit, then stay in place over the cabbage leaf, holding all under the liquid. Worked like a charm.
Also, we keep out home very cool, 55 at night and 50 during the day. After a few days, I noticed there was no action in the jars. I took my seed starting heating mats, placed the jars on them, then covered with a dish towel. The fermentation process really took off then. I checked them everyday to make sure they were not too warm. The mats raise the ambient temp by about 15 degrees, so this did the trick. If I felt the temp was too high, I removed the dish towels. Hope this helps other “Lacto Heads” out there:)
Thank you for all your encouragement and help to all of us!!
Have a Blessed Holiday Season,
Paul
Hello Paul, Thank you so very much for taking the time to share your tips with us “Lacto-Heads!” I love the idea of the seedling mat and have plans to include that on an upcoming post for Fermenting in Cold Weather. It’s nice to know about the 15 degree change along with the towel trick. Enjoy all your delicious ferments!
Hi Holly,
I’d like your thoughts and/or experience with adding a brine solution to the vegetables versus salting and letting the vegetables create their own brine. I’ve seen on some websites where they do that to cauliflower, broccoli, beans, etc.
Thank you,
Paul
Cabbage is self-brining. You mix in salt which pulls the water out of the cells to create a brine. This is how sauerkraut is made.
Pickling is down with vegetables like cauliflower, broccoli, beans. You won’t get enough brine by just mixing in salt. You have to prepare a brine and pour that over the vegetables. While sitting in the brine, though osmosis, the salt moves into the cells in the vegetables for fermentation to happen. Here are a few recipes from me site:
http://www.makesauerkraut.com/fermented-pickles/
http://www.makesauerkraut.com/fermented-carrot-sticks/
https://www.makesauerkraut.com/fermented-beets/
In essence, use that carrot recipe for just about any vegetable (peppers, however, require more salt).
Yesterday, I mixed my salt with my cabbage. Usually, I have plenty of brine within 24 hours.
This time, I have almost no brine. I used the same salt and cabbage that I always do, in the same proportions. But the water is not coming out of the cabbage.
Do you have any suggestions as to what I might do, besides cry? I know that if the only course of action is to toss it and start over, I will spend my winter without sauerkraut.
Maybe I should just try again in the spring? Any other ideas?
See this post. https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
Usually, this is the perfect time of year to find perfect cabbage for making perfect sauerkraut. So, maybe ideas in the post will keep you fermenting.
I went with a simple attempted fix first. I gave it a good massage.
Worked like a charm. In no time, I had plenty of brine. Now all is well. 🙂
Good to hear. Now, well all sleep well!
Can you add salt to sauerkraut after 8 days
I haven’t tried to do so. The bacteria that make sauerkraut happen like a set salinity level. Many add more brine if they find the batch dry. https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
I’ve been using large Mason jars to ferment my cabbage in and keeping it submerged with a smaller jar. The large jar gets a bit of yeast or mold stuck to the sides above the brine that doesn’t come off easily like the floating mold that I skim off. Because of this stuck on mold I’ve been removing the kraut from the original jar and putting it in a new one trying to be careful not to touch the mold in the process. Then the new jar goes in the fridge. Unfortunately this results in little or no brine making it into the new jar because I don’t want to pour it over the mold. I’m sure some of the kraut touches the mold as I try to remove it. Am I being too touchy about the side mold, and would an airlock prevent this problem? I would love to simply keep the kraut in the original jar. Any thoughts or recommendations?
Thanks for the great tips and website!
Hello Matthew, I think keeping all the brine is more important that contact with cleaned-up mold. I would wipe down the sides and then pour the brine in too. Supposedly, the mold spores will be killed off in the acidic, anaerobic environment of the brine, anyway.
Are you using a lid while fermenting? You should not be getting mold on a regular basis. How much air space is left in the jar during fermentation? If ii’s quite a bit, that could be part of the problem. An airlock lid definitely helps, but I would fine tune your current process, also. Is it extra warm right now? Warm weather also contributes to mold growth.
Hi there. I have a safety question. I am making my second sauerkraut ever and this one uses fresh dill. Little bits of dill keep floating to the surface and I am worried about air getting to them and spoiling the batch. I keep fishing them out with a spoon and wiping down the inside of the jar with a paper towel. Is this the right move? Thanks.
Also, the glass weight that I placed on top of the cabbage leaf is settling into the kraut and beginning to list to one side. Should I be concerned?
Did my best to follow your guidelines to get a 2 percent brine. Most of the kraut is organic green cabbage with a little organic cucumber and fresh dill. Used Himalayan salt.
Thank you very much, Holly!
Just ignore those bits and let the microbes do their work. Very hard to keep them under the brine. Most likely, mold will not on those bits, but if it does just scoop out the moldy bits. You can push down on the weight if you want to try and level everything out, but if it’s all under the brine, I wouldn’t worry. It sounds like you did just fine.. great, actually.
Oh thank you Holly. You are the queen of fermenting veggies in my opinion. So grateful for all your information on your site and your experience.
Could I trouble you with one more question? I am starting a diet that requires fermented veggie juice multiple times a day for weeks before introducing the veggies themselves. My kraut was overflowing with juice at room temp but has seemingly dried up in the fridge. How am I to get enough juice for the diet, do you suppose? Would blending the sauerkraut in the blender and straining it be good? I hate to waste all that goodness though.
Many Thanks
Hello Thais, Honored to be the Queen! My guess is that you need to avoid the fiber so blending the sauerkraut wouldn’t be on option. I would recommend making both Beet Kvass (see the end of this post for a curated list of online recipes)
https://www.makesauerkraut.com/fermented-beets/
and Gut Shots – a watery sauerkraut (I haven’t perfected my recipe yet, but it’s at the end of this post. Just fill the jar about 1/3 of the way with tightly packed cabbage – and I’d recommend some beets and/or garlic for flavor) https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
Both of these fermented drinks will help your gut slowly adapt to the powerful bacteria in them. Best of Luck.
Holly, many thanks and a Happy New Year to you.
Hi – I’ve prepared a batch of kraut with green cabbage, red cabbage, carrot and beetroot. I packed it all under a large cabbage leaf I reserved, and then under some ceramic stones to hold it all below the brine.
A day or so into the fermentation, the edge of the large cabbage leaf flicked out from under the stones and was just above the brine. All the kraut was still under. I added some more brine I made with sea salt and water to cover it up, and gave everything a good push down. Was this the right thing to do?
It had also started to produce off-white bubbles/ foam on top, which I scooped off. Thank you!
You did fine. If one was getting picky… I hesitate to add more brine, so you could have either pushed everything below or just leave it be. If mold grew, that bit would get tossed.
The off-white bubbles are being colored by the beets and carrots used in this batch.
Thanks for your reply! Would it be obvious if mold had grown already? The brine has started to look a bit murky-brown-red in colour…
You would see mold and smell a musty, off odor. Mold can’t grow in the acidic brine, just in the air on the surface. The color of your brine should be from your beets. Feel free to attach a picture, however.
https://uploads.disquscdn.com/images/e8e7e5e4f0d7cc6d1115e9e8ebccaa0feac6cb25fa6b39053f14bbeba152a4f9.jpg
Thanks for the picture. I usually don’t see the brine that dark but I rarely use red cabbage. My guess the color is from the cabbage along with the beets. Go by smell, and then taste. I’m sure it is fine. The actual slice cabbage section looks delicious.
Hi – the vegetables have been fermenting for about a month now, and today I was going to open it up to have a taste, but there now appears to be what looks like dirt sitting on top of the ceramic weights. I was wondering what this is? Also there doesn’t seem to have been any bubbling in the last few weeks, in the jar or the airlock, so I’m not sure that all is well. Thanks
https://uploads.disquscdn.com/images/7beb75e0d1e40e6b8627d0b424cc9b6c49326b4ea0a0abef2bc0ce2328b5a11d.jpg
What else did you add other than cabbage? That is probably where that “dirt” is from. Beets? Spices? Bubbling happens mainly in the first week, so no worries if it is rather quiet after then. For future batches, try to use an amount that fills the jar within 1 or 2 inches of the top. Less air for mold to take hold. ENJOY!
I used also used beetroot and carrots (and some juniper berries). Can I just remove the dirt and eat the kraut if it all smells/ looks/ tastes fine? Thanks!
Makes sense. The “dirt” settled there on your weight after the brine level dropped back down. Eat away!
my cabbage leaves that I put on top curled above the brine and went black. if I toss this out and skim the top is the kraut below still ok? In some of the jars part of the cabbage leaves had grown hairy mould – should I toss whole jar?
You should be fine just removing the nasty looking leaves that were exposed to air. The rest should be fine. In the hairy mold jars, I would remove the top section of sauerkraut and smell whats below. If it smells fresh and tangy, give it a taste and go from there. It should not smell or taste musty.
Hi Holly,
I made a couple of batches of Sauerkraut about a month ago and the brine level fell below the kraut by an inch or two in each of the jars. Unfortunately, I didn’t notice this because the reflection from my glass weights that I put in the jar made It seem as If the brine remained at the original level that I put in. My question to is that my jars have been fermenting for 30 days (which is what I usually leave my kraut to ferment for) and I want to know if It’s automatically a bad batch once the kraut has fallen below the brine? It looks normal and smells normal but is It worth the risk to eat It ? I’m so upset I didn’t catch this.
Also, I read that you recommend not adding additional brine to the batch once It starts to ferment and to add citrus juice instead but is this ok to add 2 weeks or so into the fermenting process? (That’s when my brine levels seem to disappear.)
Thanks for your advice,
Elena
Hello Elena, As long as your ferment was below the brine for the first 5 days, approximately, you are fine. By this time, the pH has dropped low enough and enough lactic acid has been produced that your sauerkraut is “preserved” and safe from bad bacteria taking over. You may have some oxidation in the “exposed” sauerkraut. This layer may be removed and just enjoyed. Go by taste. This is a very safe process, technically safer than that spinach salad that may have “bad” bacteria on it. 🙂 Many of my jars are likewise. You did good!
See my post on Dry Sauerkraut. The crucial time for the sauerkraut to remain below the brine is the first 5 days, approximately. It’s riskier eating your raw spinach salad than your well-preserved sauerkraut. Enough lactic acid was produced by the lactic-acid bacteria to kill off any nasties and prevent the bad bacteria from taking hold. In small jars, it’s much harder to keep your ferment below the brine during the entire process.
The idea is to start with enough brine and not add additional brine after starting fermentation, even if dry at the 2-week mark, but… you’re welcome to prove otherwise and give that a try. https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
Thanks for getting back to me Holly. I added a few tablespoons of lemon juice for a little more brine for this batch. The cabbage I had didn’t produce a lot of water and I was short again. I’m hoping that there’s not a specific measurement of lemon juice that needed to be added per the 13 grams of Himalayan salt & 800 grams of cabbage in my jar. I hope It turns out ok. Thanks again !
Elena
You should be just fine! No specific numbers. Try a different source for your cabbage, if possible. You might find some that has much more water content and will make your life easier. 🙂
Oh I’m happy to hear that. I wasn’t sure if I had to measure out the lemon juice. That’s a great idea. I’ll choose another grocery store to buy my cabbage going forward. I was disappointed this time with my purchase. Thanks for your guidance !
Kind regards !
Elena
https://uploads.disquscdn.com/images/f6a02f86fbaed00f154afa7ebcaeffa283703966e781b8039dd99cc0deb574e0.jpg https://uploads.disquscdn.com/images/ff803aacaea95bbb927de227a0d8843385f96dd93e3f5554b9749f571412f32f.jpg Oh I’m so happy I sent you a message! I had these set aside for the trash. I’m sure the first five days had enough brine because I’m the jars because I remember the jars still bubbling over at that point. Thanks so much ! You saved the day and some of my Christmas gifts ! 😂
If I may, I just have a couple more questions about the additional brine that I may need to add to my batches in the future if this happens again. I read your blog regarding that you weren’t happy with the kraut after adding additional separately made brine to the jars, So I plan to use the citrus juice in the future. I was wondering however, if your thoughts still apply to brine that was left over from the original batch that can be left aside if there’s enough to sit and ferment? Do you think that would be ok to use instead of the citrus juice? Also, I noticed that the brine I set aside has particles floating in It after a few weeks of It sitting in the mini mason jar I put it in. (I sealed it tight in a mini mason jar that won’t allow It to breath also. Not sure if that has anything to do with It.) Here’s a picture of it so you can see. Is this normal ? And since my sauerkraut is dry—considering the juice was 2 inches below the kraut, can I use this left over brine I have ?
Thanks again for your response.
Kind regards,
Elena
Hi Holly,
I used a 10L crock to ferment about 12lbs of red and green cabbage with 4 TBS of pickling salt. After letting the cabbage rest a bit, I wasn’t getting a lot of liquid and mashed the cabbage pretty good in the hopes of getting more liquid. After not getting much more, I added a bit of brined water to the top to get about 2″ above the stones that came with the crock. Even with the additional water, the crock was only filled probably half way. Then, I put on the top and filled the airlock channel with water. I opened the crock today (3 weeks later) and the smell was fairly strong, not a putrid smell per se but also not a pleasant one. Upon inspection, there was no visible mold or other unsightly visitors and since the cabbage was red and green the brine and remaining cabbage was fairly pink. Thus, I didn’t really think anything of it. So, I tasted the kraut and it tasted good like sauerkraut should. Afterwards, I started to think maybe I probably should check to see if maybe that was a bad idea. Do you think this kraut is safe to eat or should I toss it?
Thanks!
Justin
From the sounds of it, it is good to eat. You said it tastes like sauerkraut. For many, the smell of fermentation is not pleasant. If it was putrid, that is not good. Your intuition is your best guide. Salt was a little low, but the additional brine took care of that and you kept it under the brine. I would say, ENJOY! Check this post for more on fermenting in a crock: http://www.makesauerkraut.com/surefire-sauerkraut-in-a-crock/
I always get worried when I go to use my sauerkraut, this is the second time making it. Everything looks fine but I guess I need someone to say it’s good or ok. It’s in a very cold garage, has no slime, I tasted it seems good crunchy. I used and old crock with a weight and water bag. https://uploads.disquscdn.com/images/933e1cd593eedd908f0a8a80f5fdccd94af2cc226a97b457e2c441403e6adef2.jpg
You will know it it is bad, just by the smell. I’m sure it is good. Give it a smell, first. Tangy and fresh? TRUST this time-honored preservation process. It’s been working for centuries. 🙂 It will take longer to ferment in a very cold garage, so let it continue to ferment if it doesn’t taste sour enough.
Hello. Made red cabbage for the first time. Stick to all three rules. Used fermentation stones to keep everything under the brine. Its 14 days today and its looking fine but no bubbles….not done yet? Help
You may not always see the bubbles. They can be elusive. See this post for more help: https://www.makesauerkraut.com/fermentation-signs/
Made my first batch of sauerkraut 15 days ago and after opening it today found some black fuzzy mold on top of the lid I used to weigh it down with and some white mold on the side. There was no more brine on the top (evaporated?). After taking out the lid I removed and threw away top about 1 inch of sauerkraut. The rest smelled and looked just fine. I tasted a very small amount and it seemed good. Should I just throw it all away or would the rest still be good? Thank you!
PS. Used around 3.3 lbs of cabbage and 3 TBSP of salt. Got a lot of brine after mashing with hands and then transferred to a large 1/2 gallon glass jar. Placed the largest plastic lid I could fit inside and then a small glass jar to weight it down. Covered it with a coffee filter and secured with a rubber band. Had a lot of brine flowing over the side the first few days. It was kept inside around 70 degrees. I never opened until today.
https://uploads.disquscdn.com/images/5e677f74897234d95473d4393a5d90819e385010810400599403e8807aff8fba.jpg
You did just fine! It looks like it was most likely kept contained to the lid, but removing a top section is good insurance. Trust you senses – as you do – and continue to enjoy your sauerkraut. No need to toss.
I see that you covered your ferment with a coffee filter. For future batches, use a lid. Sauerkraut fermentation is an anaerobic process, meaning no air. Congrats on your first batch, may you not have mold in the next one. 🙂
Thank you Holly!
My sauerkraut taste like salty cabbage don’t taste like sauerkraut
That is not what we are aiming for, sadly. Did you salt your sliced cabbage and create a brine without adding water or pour a brine in over sliced cabbage? Doing the later can result in salty cabbage. Also, if fermentation temperatures are too cold, the bacteria take a while to transform the flavors. Let me know and we’ll go from there.
Made my first batch of sauerkraut so I kept it small (just one head of cabbage). Today is day 20, though I’ve been taste testing it along the way here and there. So glad the smell has mellowed and the crunch has remained.
It looks fine and is nice n crunchy. I changed out my method of keeping cabbage under the brine part way through and went from an outer cabbage leaf to cover it to those tiny jelly jars which I like much better and find it much easier to keep kraut submerged.
Yet if I’m super picky and stare at the jar, I can see a few hot pink specks – floating in the brine and have seen these since around day 3. I tried to get as many as I could of them out but like I said they’re super tiny and barely visible. They haven’t seemed to multiply much or affect the flavor, but I’m guessing this is some kind of mold (though they are literally the size of the tip of a pin).
Clearly I want to hear my sauerkraut is still edible, but I’m definitely a little weary about those few specks.
Thoughts? I probably won’t share this batch with anyone but I’m curious what maybe went wrong.
Thanks so much for this site and blog!
I think you might be able to see a speck of hot pink in this picture. https://uploads.disquscdn.com/images/e5978730d52475e935adf4c2b848f96b46025114c6e74bd9a27210d18217858f.jpg
That’s a mystery to me. Mold can’t grow in the salty, anaerobic, acidic, low pH environment of the brine where you’re seeing the pink dots. Could it have been some bits of something on the cabbage itself. Sometimes, I see white or blackish raised bumps on my cabbage leaves. I think they might be eggs. I keep meaning to ask my farmer what they are. Anything that had been stuck in your bowl or jar? I wouldn’t worry as long as your sauerkraut smells sour and tastes tangy. Grab one out and see what it is like. Hard? Dissolves when pushed between your fingers? Let us know.
I actually got a microscope for Christmas because I’m a bit of a dork… Ha! 🙃
Sauerkraut really seems fine otherwise. It dissolves in my fingers and I can’t even really feel it. There wasn’t anything in the jar, and actually at the beginning there was a bit of a clump of them (literally like 15 pin pricks worth) on the underside of one of the lids, so I just washed the lid thoroughly before putting it back on. Could be my jars or that lid were so close to clean but maybe in my excitement some small area was contaminated on a miniscule scale.
I think I’ll keep eating it and just remove them if I see anymore. I tried to google and Google and Google an answer, but it really seemed to be a mystery! And as you can see it’s nothing like the pink mold that took over the example posted in the blog.
The cabbage was just run of the mill from the grocery store and I did rinse it but yeah you never know. Thanks for your reply. I look forward to trying another basic batch and then getting creative!
A microscope? Wow! I wouldn’t call you a dork, however, but a very curious soul. Embrace it and let us all know what microscopic friends you meet.
Will do! Definitely a curious soul. Comes in handy sometimes… Sometimes gives me heebie jeebies! 🙂
All in good fun, though. Really grateful for this site. We’ll see how the next round goes; I plan to start another soon. Thanks, Holly!
I usually make a saurkraut juice with distilled water and pink salt. This time I didn’t distilled and used spring water. It just smells like salty water not that funky saurkraut smell I get. I suppose it was the water maybe because it contains sodium bicarbonate? What do i do? Do i toss it?
Trust you nose. It will tell you, but it sounds like your should toss this batch. Funky smell means that something went off. In my recipe, you don’t need to add water; the salt will pull water out of the cabbage cells to make the brine you need. Try my recipe here. Plenty of hand-holding tips. http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Ok, here is another problem I have right now. The liquids in the sealed jar evaporated and now only about 2 thirds of the cabbage is in the brine. So the rest is in air. The cabbage is two weeks since starting the fermentation.
Previoialy it happens but not to the extent. Will it go bad ?
I find that as long as you make it past the first week, acid levels are high enough and pH low enough that your sauerkraut is preserved and will be fine. More in this post: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
Yay , I’m safe ! Thank you 🙂
I started a couple of Quart jars of sauerkraut about three weeks ago. If it still smells like cabbage is it not done? The brine was cloudy last week but has cleared up this week. Is that an issue or ok? I just started some cauliflower and carrots in a brine yesterday and I am really hoping these ferments turn out so I don’t have to keep buying unpasteurized store bought for probiotics.
Give them a taste. They are probably ready. Cloudy brine is a good sign. It means fermentation is happening and is most common at the beginning and clears up toward the end. I’m sure you will be able to save your $$$ with these homemade ferments.
I finally checked them and one jar tastes better than the other (started at the same time and one tastes more cabbage-y but a bit sour and one is more like sauerkraut) they aren’t very salty at all though. Do you think that just means my ratio isn’t right and the one needs a bit more fermentation? Adding salt at this point won’t kill the probiotics will it?
How much salt did you use and what type? They won’t taste super salty, but hat does differ from individual to individual.
I wouldn’t add more salt at this time; it messes with the microbes. Just go by texture to determine when to call them done. If you’re worried that you didn’t add enough salt, I would stop sooner than later.
My husband said that it tastes fine so maybe it is just me. I used Sea salt. I did have to add a bit of water as the cabbage seemed not so moist maybe that is the issue. I will have to start another batch and see what happens. I was using a small glass as a weight too and I got some fermentation weights now too so that may help. Hopefully I can get it right next time.
Keep on trying and track how much salt you use. Then, you’ll know how to adjust it for the next batch. Here’s my post on measuring salt my weight: http://www.makesauerkraut.com/salt-by-weight/ Adding the water would have diluted the salt.
Hi Holly! Thank You for what you do! Is this post available as a PDF for better printing?
Let me figure out an easy way to do that and get back to you. I keep “Print Friendly & PDF” app on my desktop for printing online articles but i should be able to provide one for you. 🙂
That is Very Kind! I keep a paper library of important information – This would be That! 🙂
Hello Thomas, There’s a link to download a PDF after the introduction. Enjoy! Oh, let me know how you like the font size. It’s at 100% but I would like to drop it down to 90% to save paper. Would that still work?
That is fantastic! Thank You! I think 90% would work for most folk. Best Wishes!
I have been making saurkraut for a few years now. This year we bought air locks for all of our pails. One of the pails we decided to add wine. We opened this one today and it had a sponge growing on it. It was spongy and dry. The saurkraut smells fine, just have never seen this before. Can it still be eaten?
So the sponge is not mold? Can you send a picture? I think, however, that you can just peel back the sponge and enjoy what’s below.
Did you get the two pictures?
No. Try attaching to your comment. Click the photo icon in the lower left-hand corner.
I did do that but something went wrong. I had taken a picture previously and cannot attach the picture, but I have sent an email with the picture.
Don’t know what went wrong, but… I don’t see any email from you. Challenges of the electronic world!
I had taken another picture, but it just won’t let me paste it to yourself, but anyway I was told that it was a SCOBY. I went with that explanation because this is a really good batch of saurkraut with wine. We opened the other 2 batches and they are both perfect. So why this one developed a scoby , I don’t know.
I finished an 8 week brine, moved it to smaller jars and put them in the refrigerator. I pulled one out of the fridge today, 3 months after being refrigerated. I noticed the lid was plumped out and when I opened the jar, bubbles actively came from the cabbage. I tasted it, and it is a bit “fizzy” and a bit more tangy. It is the first time I have had this happen. Is this bad?
My theory is that it has continued to ferment in the fridge. But why did this happen in only one of the three quarts I put in the fridge? What happened? Should we eat it?
Just an especially active batch. Fermentation continues in the fridge, albeit very slowly. Yours was not “slow.” Not bad. Fine to eat. Not always easy to pin down the nuances of fermentation. Enjoy!
Hello. I started red cabbage, carrot, and garlic sauerkraut 5 days ago. It was quite salty when tasted on that initial day. I did add a little brine just so there was enough liquid to cover once in the jar.
My husband tasted it on day 3 and day 5.
On day 3 it had a very small amount of tang and was very salty. Today, day 5, it has lost tang and is still very salty.
Is there any hope for my sauerkraut to develop any tang? Am I being impatient?
This is my first try, using 4 little homegrown cabbages from my garden and I’d hate for them to waste. There was bubbling but not a ton. Just enough to leave a little foam at the top edge of the brine.
I made the kraut using a recipe I found on pinterest, I didn’t find your website until today. That recipe suggests “a few days to one week” which is why we have been tasting it.
Give it time! What temperatures are you fermenting at? If they are on the cool side, it will take longer. Also, red cabbage takes longer to ferment than green. How much salt did you use? It sounds like it was on the high side, which will slow down fermentation.
I generally recommend 1-4 weeks for fermentation time. Tang comes from the bacteria eating the sugars. You should have enough sugar in there with the home-grown cabbage 🙂 and carrot.
I started a largish batch of kraut 2/24.. it has been sitting on my ( coolish) kitchen counter working away. I want to rebottle it into smaller vessles but im concerned i have left it too long unrefrigerated, although it still has a good amount of brine above the cabbage. Do you think it is ok to eat? Today is 3/26
Hello Beverly, Fermentation is a way to preserve foods without refrigeration, so no harm is done by not moving it to your fridge. Doing so, when you like the texture and tang is to “stop” fermentation and dramatically slow down changes. Your sauerkraut is fine. Feel free to repack and move to the fridge. Most ferment for 3-4 weeks, so you are right on target. 🙂
I canned sauerkraut in 2010. It has turned darker on top but last time I tried it it tasted ok. My daughter wants to throw it out. Is it still ok to eat?
You will have to decide on that one. I would not know the shelf life of canned goods. You could just remove the dark top section. I’m one that hates to throw stuff out.
I read that someone made sauerkraut in a barrel and mashed the cabbage and salt with baseball bats and added beer. Do you know of any recipes for making sauerkraut with beer?
I’ve only seen recipes that use wine, though I would think they world work in a similar fashion when using beer. Have fun with this one!
I’ve just finished my second batch of sauerkraut and as I was scrunching up the cabbage/salt it got really froathy. Is that something that happens? I think my bowl was well-rinsed but maybe it wasn’t? It didn’t taste soapy. Will it be ok even if it was dish soap residue?
Nothing to worry about. Just remove as much froth as you can. It has something to do with the specific cabbage properties created when it was grown. It’s not soap. If it was dish soap – and enough to create so much foam, I doubt fermentation would happen.
Hello Henry, It sounds like you did not get a good ferment. It should smell pleasant, fresh and sour and taste tangy and delicious. Life to too short to eat sauerkraut that doesn’t make you go “WOW!” so I would try again.
23-24C is on the warm side. 19-20 would have been nicer. Fermentation will progress more rapidly or if too warm you may not get the flavor profile we all seek. Some bacteria don’t work if it’s too warm. Ferment for just a couple of weeks or try some of the tips on this post to ferment at more ideal temps: http://www.makesauerkraut.com/fermentation-tips-hot-weather/
With you Kilner set up, did you use some type of weight to hold everything below the brine? It should be safe to eat. Your nose will tell you if it has gone off, but you should enjoy the flavors which this batch doesn’t sound like you can. And, what type of salt did you use?
I have just started my 1st 2 jars of sauerkraut. Above you say “sealed” but the seal should not be air tight???? Is it supposed to be 1/2 “tight” so gases ?CO2 can escape, ? You don’t want your glass jar to explode?
You’ve got it. Just loose enough for gases to escape so the jar doesn’t explode. Once you’re past the “active” stage – day 5-7 – feel free to tighten it down. By this point gas production is minimal.
I have a red cabbage sauerkraut which is still lively after 8 weeks. I did add some parsnips so maybe it is turning into wine! It has a strong but not bad smell. I use 3-Litre kilner jars and burp them every morning. Our kitchen thermostat is set to 15 C so a bit cool, but every batch so far has been really tasty. All different but all nice.
Hello Ann, Sounds like you have it all figured out for your cool temps. You’ll notice a yeasty or alcohol odor if you’re getting wine.
I usually make spicy kim chi as my veg fermentation of choice, but in honor of my father I put up a batch of traditional kraut.
I am fermenting in my crock so I cannot see what is happening at the lower depths. I am fermenting about 6lbs of green cabbage and have seen precious few bubbles or foam. It has been two weeks and several skimmings of white mold on the surface.
Today I took off the weights and tried a bit from the top. After rinsing in cold water the kraut had good caraway flavor and nice crunch. Its OK but definitely not worth the wait. I mentioned to my German friends that I am making kraut at home. They asked “Why? You can get Silver Floss at the grocery store and your pantry won’t smell like feet.”
I am in NY where we produced about 200,000 tons of cabbage last year. That means cabbage here is very cheap. Adding in the work, the stink, and the mediocre results I have to wonder if kraut is really worth it for me. Going back to kim chi. Sorry, Dad. RIP.
Kimchi is just fine. That’s the beauty of trying out different ferments. You get to discover what works for you. But do try out my recipe – in a jar, first – before you totally right off fermenting your own sauerkraut.
http://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
And… please educate NY’rs on what is in Silver Floss – Ingredients: Cabbage, Water, Salt, Sodium Benzoate and Sodium Bisulfite (as preservatives) – And, I’m sure it is pasteurized, so none of the beneficial bacteria.
Two weeks is way too short. I usually ferment for at least 6 weeks. I do it in my kitchen and have never had any smell issues. If you get a bad smell, something is wrong (like not skimming off the scum frequent enough.)
There’s quite a bit of flavor development that happens when you ferment a large crock for the 6 weeks. I don’t ferment in the open crock but that’s a nice insight on smell issues and not skimming off the scum.
I dont know if anyone has mentioned this or not. I had some surface mold issues (starting to grow) on my brine. After skimming as much off as possible, I got a spray bottle and lightly sprayed the surface with white vinegar. No mold so far (3 days).
How’s it going with the mold? The vinegar spray is a trick I haven’t heard of before.
The first time I made a batch of kraut about 4 years ago I had it in the brine for 2 or 3 weeks and my dad said it was still too raw. My grandparents made their own kraut from cabbage they grew. I checked for 4 or five days after spraying and no mold could be seen. The brine is clear too (I have ceramic weights to keep the cabbage under the brine). I tasted about a shot glass of the kraut juice with no ill health effects so I am assuming its good. It has a really good sauerkraut flavor. Its been 7 weeks so I will be taking it out in the next day or two. I dont know if any additional sprays of vinegar would have been needed, but I will do this in the future if I again have any problems with mold. This is the first time that I got mold. I was looking on the internet how to naturally kill mold and a bunch of websites said to use pure white vinegar, so that’s what I did and it seems to have worked out well. You might want to suggest this to your followers as a natural remedy for surface mold.
Thank you for the update Robert. I appreciate you sharing the vinegar trick and will research it further. Enjoy your delicious sauerkraut.
I just found black, grey and green mold growing around the rim of my kraut jar and on top of the pickle pebble. I can’t bear to throw it out since i only made two jars and i needed 3, but i definitely don’t want to kill us all off! I don’t think i screwed the lid on tightly enough. You said somewhere else that if black mold is growing then to throw it out but if i pull out the pickle pebble and the cabbage leaf i have on top and the stuff underneath seems fine with no bad smells should i still throw it out???
If you are comfortable with scooping off the top layer, that is fine. You’ll be able to tell when you have removed enough. All of a sudden the sauerkraut smells wonderfully fresh and looks vibrant. This is how our ancestors dealt with layers of growth on the top of their open crocks. Clean the rim and sides well and then repack in a clean jar.
That is excellent and sensible advice and is exactly what i would have done if i had not fouled the whole thing up by wiping the mold off with a paper towel and pushing the pickle pebble down so that all the brine came up and washed anything i had missed off the pebble down into the cabbage 🙁 I am just going to dump it and consider it part of my learning curve. Thanks for such a speedy reply!!
So I did my first batch of two quart sized jars. I have a few pink strands of sauerkraut on the top of each heap, but they are all under the glass weight which is holding the hole heap to about 1/2 the height of the jar. No floaters above. I used 1.5 TBSP (17.3g) pink Himalayan salt in each. The pink strands have been there starting on second day and continued unchanged for the 13 days I have had on the counter out of sunlight. Unfortunately, with the heat in the Southeast, the best I could do was 73 to 74 degrees. No bad smell upon opening, taste was mildly tangy but very salty. What do you think of the pink stuff? I have only tasted the brine, but have not lifted the glass weight yet. https://uploads.disquscdn.com/images/ffe63a5241c975b0a5a9b2278d4fb186af4eac3ffd992fae582eedf1b30bc4ec.jpg
Thank you for the pictures. They are always helpful. Is the pink stuff actual strands of sauerkraut? It almost looks like salt that didn’t dissolve. I would just remove it and sample the other. You generally use 1T of salt for one full quart of sauerkraut. You used more and packed the jar only halfway, hence the saltiness, but… with your warm weather that may have helped. Give it a taste and let us know what you think.
I made 2 quarts last weekend, after 2 days they were oozing out the silicone air locks, opened them and spooned a little bit of brine out, and pushed the weights down a bit, 2nd jars brine was sorta slimy, still smelled good though, didn’t taste it. Closed both. 3rd and 4th day, the airlock had a bulge, still nothing on the jar with the slimy brine, now both jars silicone airlock tops are being pulled in, sorta like a negative pressure. Any ideas on what’s happening, made it last Sunday. Is it time to dump it and start over? I made the KIMCHI-STYLE SAUERKRAUT
I left you an answer over on the Kimchi recipe. 🙂
Hi Holly!
I’ve been experimenting more this summer with other veggies to great success. However, I had my heart set on trying cauliflower in brine and it smells so awful after 3 days I’m concerned. It’s extremely hot in Baltimore this week and so our house is more like 76-77 in the air conditioning, but I only used a 2% brine. The veg I used was store bought as well since the farmers’ market didn’t have any cauliflower last week. I moved the crock to the basement last night due to the stinky odor but it’s actually slightly warmer down there since the A/C only slowly filters down. Do you think I should sprinkle some more salt in just to be safe, or just wait a couple more days and hope the smell goes down? There are a few carrots mixed in with 2 full heads of cauliflower and some spices.
It’s been a few days since you posted your question, so I’m a bit late to help. How is that cauliflower?
Heat will make fermentation much more challenging. Adding more salt to the brine can help to slow down fermentation a bit. How fresh did your cauliflower look? I would not use any with brown spots or that doesn’t look super fresh.
Hi Holly- thanks for your response, anyway! By the time I saw it, I had intervened with the cauliflower. It turned out that the broccoli romanesco i had used (in addition) was the stinky culprit, and it was probably not that fresh. I removed all of that (it was on top) and as soon as it was gone, the brine below smelled fine, even good. Still, I decided to move the rest of the cauliflower to the fridge at that point and try it in a month or two. Hopefully it’s tasty!
Stick to true cauliflower. Anything crossed with the broccoli family will yield those nasty smells.
what about if my sauerkraut looks fine but it doesnt really have a smell? usually when i make it, after a few days it has that sauerkraut “smell”….the only thing i did differently was use gray celtic salt instead of my usual himalayan pink salt. also its september so its not really hot however i have made it in winter and it still smells….im guessing its fine? of course i’ll still eat it but its just strange to me
Good question and great observation. The “smell” in cabbage varies by variety and growing conditions. It’s fine. The cooler weather also could be a factor. No worries. Enjoy its goodness.
My fermentation bucket developed a leak… Is there any way to move it into a new vessel or should I just toss it now. It is at day 2 of the process.
Just move it to a new container and p ack it back under the brine. It will be fine. Don’t toss all that precious work. 🙂
Thank you…we did just that but it feels so much better to have a 2nd opinion!
Thanks so much for your great site! Very informative. You mention A temperature range of 65-70°F (18-21°C) degrees is ideal yet, where I am much of the winter it rarely if ever gets that cool. My friend told me I shouldn’t be fermenting anything when it’s in the 80’s as it promotes very bad bacterial growth (nothing specific in terms of what type unfortunately). This all leaves me confused- how do people in warm climates like Korea, India, Thailand etc ferment if they have to wait until its cool? Can you help me clear this up please? Thanks!
Thank YOU! Your are quite welcome.
It is still possible to ferment in hot weather, though it is a bit more of a challenge and yes, you are more likely to have mold and yeast growth. However, many are quite successful with a shorter fermentation period and trying one of these tricks to create a cooler environment: https://www.makesauerkraut.com/fermentation-tips-hot-weather/
Most have the best luck with an ice chest and frozen jugs of water.
Wow! This is great information! I have a question… My mum and I made a large batch of sauerkraut two years ago and water bath canned it in pint jars. It was fine for about a year but then turned an unappetizing brown colour. It still smells fine, but do you think it is safe to eat still?
We are just in the process of making another batch that we are planning on canning as well and would like to know if there is a way to prevent it from turning brown… the brown is all through the jars not just at the top.
Might something like extra brine or lemon juice help do you think? Thanks! https://uploads.disquscdn.com/images/ff8054763cc09400ffb6214ab31f7f96187b5fa3d9c1b12ce322d30ca539b758.jpg
Thank YOU! My understanding is that browning is from oxidation, meaning loss of Vitamin C. Some prefer not to eat oxidized food. Usually, the oxidation is just in the top layer and I’ll remove that and eat what is below.
I have no experience with canning sauerkraut and would hate to make a call on whether it is safe. Check some of the home canning forums. There is also this post specific to canning naturally fermented sauerkraut. http://www.simplycanning.com/sauerkraut-recipe.html
I don’t can sauerkraut because it destroys enzymes and probiotics which are the reasons I eat sauerkraut. Here are other ways to store your sauerkraut is you don’t want to process it: https://www.makesauerkraut.com/storing-sauerkraut/
I’m editing this reply because i had typed in my fermenting woes due to constant floaters and mold no matter what I did and what methods I used (without fancy equipment). But I’ve really read a lot on your site and decided to bite the bullet and order some Pickle Pushers. Thanks for all the great info. I’ll let you know how it goes on your review page.
I just read about all those woes. I’m glad you read around and found a solution. Do also work through through my in-depth, teaching recipe. It is chock full of helpful tidbits. 🙂 https://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Thank you so much, Your site is really packed with fantastic information and help, so thanks for sharing all that, My issue has been floaties so I think those will solve that entirely. Can’t wait to make more than sauerkraut. I already make my own yogurt and have for a long time.
You’re quite welcome. When you’re ready for more than sauerkraut, try the fermented beets. I love them on salads. https://www.makesauerkraut.com/fermented-beets/
Hi
I am making sauerkraut from 5 fish cabbages in a loosely covered plastic bucket that I checked was food safe, attained plenty of brine and all is going well. After 10 days I thought I’d taste it, and so I removed my weight stirred it up and tasted. Pretty good but certainly not complete, so I pushed it back under the brine put the put my weight system back on and all is resubmerged. Now I’m worried that stirring it up to taste was wrong and exposed the cabbage to the air. Is this something I should worry about? The whole process was complete in about 5 minutes. Daniel
ALL IS GOOD. 🙂 Personally, I try not to disturb my ferments during the first week – unless they need to be pushed under the brine – and then after that I’m not concerned with letting in air. By the end of the first week, the pH has dropped and plenty of lactic acid had been produced that air exposure is not going to be an issue.
Hi Holly,
I know that cloudy brine is normal, but what if the brine remains clear even later into the fermentation process? I started two ferments 12 days ago using organic produce, pink Himalayan salt, spring water, and the Easy Fermenter lids in conjunction with Sauer Stones.
The first ferment contains broccoli, cauliflower, dill weed, and black peppercorns. The second contains halved brussel sprouts, dill weed, sliced ginger, four lemon slices, and Szechuan peppercorns. The first one developed cloudy brine around day 3, but the second one still has clear brine.
I know the second one is at least fermenting because I see/smell some other tell-tale signs: some sediment at the bottom of the jar, bubbles rising to the top when I tap the jar, and the pungent scent. But I’m wondering if the complexity of the ingredients might be inhibiting the bacteria from producing the cloudy brine. I’ve always thought cloudy brine was the primary indication of an optimal ferment. Do I need to do anything?
You’ve have quite a mixture of veggies in those two jars and they will ferment a bit different. Do not worry if you don’t see the cloudy brine. All is good. Broccoli will be rather pungent when fermenting. Most recommend against fermenting it due to its high sulfur component. Cauliflower is fine, however, if you want to try that. Let me know how you like the Brussel sprouts. Sounds like some nice flavoring with them.
Thank you. I just tried the brussel sprouts, and while I think I went a little overboard on the Szechuan peppercorns (they naturally impart a mild numbing/tingling sensation to the tongue), I can tell this ferment is going to be one of my best. The flavors meld so well together and the lemon and ginger give an extra kick to the already tangy brine. I think I’ll ferment this jar for another week and then it’ll be perfect.
Excellent. It is so much fun to create mouthwatering flavors of ferments. For many more fabulous ferments!
Hi There – I made sauerkraut for the FIRST time and let it ferment for 4 days as per the recipe I found online (https://natashaskitchen.com/homemade-sauerkraut-recipe-kvashenaya-kapusta/). It’s been in the fridge for over 24 hrs now, but I tried it right now (didn’t think to try before) and it doesn’t seem to have much tang to it…like it’s half there but not what I expected. I found your website when looking for answers…. Is it possible to take it out of the fridge and let it ferment a little longer or is the bacteria now half way dead? I live in WA state and it is pretty cold here now. My house temp is 70 degrees, but there was an hour that I used my electric oven and they were sitting on top. I am not sure if that was not so good to do since I read on your blog that they should always be in a cool temp. The temp does rise a little there, but not by much. I also had the lids on for 2 days and 2 days without because everyone has different fermenting instructions and I was a bit confused. The reason I did this was I got a bit worried when on the second day I opened the lid and it did literally smell like bleach. I almost threw several jars out but then I thought it had something to do with the gasses and I didn’t. It did go away. I did see bubbles, but by the 4th day, they were gone. Also, you mentioned you try to not disturb your ferment, but the recipe I followed said to poke holes from the bottom to allow the gasses to escape. I did that once a day and did disturb it. Is that bad to do for the future? I would think this batch is still ok. I’ve not had any mold issues and I did not use brine, but the cabbages/carrots own juices.
Go ahead and try leaving it out for a week or two and see if it starts to develop some tang. The bacteria aren’t dead. They just shift in population percentages as different strands work and different times throughout the fermentation process.
Try to find a spot in your home to ferment at between 65-72F.
Yes, there are a lot of conflicting instructions out there so it is easy to become quite confused. The bleach smell is normal and due to the variety of the cabbage and what compounds developed during its growth. Not every batch will smell like that. I’m glad you didn’t throw it out. 🙂
Don’t worry about “disturbing” your ferment. It’s a learning process and pretty forgiving. I’ll try to help the gases escape it I see that me ferment is heaving – or trying to move up in the jar. A “stronger” fermentation weight helps, too.
See what happens with you current batch and get a new one started. https://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
My sauerkraut too isn’t tangy but I have it sealed in jars, what should I do?
Keep it in your fridge and enjoy it. It will continue to ferment in the fridge so perhaps with some time you’ll get the flavor closer to that tang. Here are some more tips in this post: https://www.makesauerkraut.com/fermentation-tips/
My first batch of white cabbage sauerkraut with fennel seeds, coriander seeds, coarse ground black pepper and chilli flakes tasted awesome and perfectly crunchy.
It fermented at around 32’C in the kitchen and I bottled and refrigerated after a week.
I fermented it in a stainless saucepan with a ceramic plate on top with a weight to ensure everything was submerged. I sealed the gap with cling film to stop any bugs from entering.
It tasted so awesome it disappeared way too quick.
Next batch I used red cabbage with the same salt ratio, same spices and fermented the same way.
Unfortunately we had a heat wave and air temps are around 40’C now and the cabbage stopped fermenting after 2 days, it smells ok not nasty, tastes reasonable, crunchy but tough and leaves a bitter taste.
Other than the temperature any other ideas for the bitterness?
Thanks
Charles
The bitterness can also be from the cabbage itself. Some batches just aren’t as sweet as others. I try to remember to taste mine first and not use the bitter cabbages. But, with those high temps, who knows? Have you tried any of these tips to lower the temps? https://www.makesauerkraut.com/fermentation-tips-hot-weather/
Thanks Holly, I’m now thinking its the cabbage as traditionally apples were added to red cabbage even when braising it.
2 others have tasted it and given it the green light.
I havnt tried to lower the fermenting temps as that a losing proposition here at present.
Two green lights sound good to me. It will continue to ferment in the fridge, though very slowly. Some ferment for just a week in the heat and then move it to the fridge to finish fermentation.
Its been in the fridge for a week untouched now and I had a taste today. WOW, like chalk and cheese, the bitterness has gone and it tastes great
Chalk and cheese? That’s a new one for me. But, I understand “tastes great.” 🙂 ENJOY!
Just opened our 4th jar of fermented sauerkraut and it is twangy or sparks in your mouth.
This is the first jar like this, all the others were delicious. It looks, smells and tastes great, just like the past jars – BUT has the feeling of sparks in your mouth (Pop Rocks?) I’m concerned it may have gone bad, I’ve experience this with salsa before that I thought went bad./ Anyone else ever had this happen to theirs?
I’ve experienced the same with an occasional jar. I don’t know what causes that but there is no concern with it. Was the weather a bit on the warm side for your fermentation? That can cause different bacteria to predominate.
Holly, thank you so much for the reply – It’s so deliociously good I would hate to have to throw it out!! We used a southwestern style recipe and tweaked it a bit to made it our own ! Thanks again
Karrol
So this question is unrelated to sauerkraut, although I do make a few batches a year and it always comes out excellent. I was more worried about a batch of beet-ginger kvass that’s been fermenting for 8-9 days as of now ( https://www.mommypotamus.com/beet-kvass-recipe/ ).
It’s mostly just beets fermenting in a very light brine, and I’m doing it in a container where I can’t exactly scoop anything off the top of the liquid. I’m starting to see some strange looking molds at the top, and I can’t quite figure out if it’s just yeast or something more problematic.
My question is, if I let it go as is and, when I’m done, if I discard everything that’s not liquid, do you think it’s gonna be safe to drink? When the fermentation will be over, I’ll probably empty the container in a saucepan through a sieve, and I’m thinking a cheesecloth as well. Do you think this will be enough? Is there a chance the mold will mix with the liquid in the process, making it dangerous to drink?
Thanks!
I’ve experienced the same and found that if I mixed (gently turn it upside down then upright – mold can only grow on the surface and is killed in the brine) the jar each day, that greatly reduced the chances of surface molds, which is what I think you have growing on the surface of your ferment. If you give it a bit more time to tell, you’ll either see fuzzy mold clumps begin to form (mold), or just more white film appear without it seem to clump together (harmless Kahm yeast).
There is no way to get in there and scoop off the mold, if it ends up being that? If you do your method of pouring it through the sieve, you’ll have to just wait and see how well it separates.
The brine – from looking at the recipe – is very low in salt. I would go with a 2-3% brine. Let me know if you need help calculating that.
Hi there Holly,
I made a basic sauerkraut recipe with 2 heads of cabbage, garlic cloves, mustard seeds, caraway seeds, and the 2% salt brine in a one gallon mason jar. It has been sitting out for almost two weeks at room temperature. The first week there was a plethora of bubbles but this week I haven’t seen as much and when I did a taste test today (10 days in to the fermentation) the sauerkraut didn’t have as much as a tang as I was expecting. Once a week I have opened the jar to taste-test it and about 5 days in to the fermentation per someone’s recommended I added white vinegar to the sauerkraut. Did opening the jar or adding the vinegar possibly ruin the fermentation?
Thanks in advanced for any answers and/or tips you can give me!
-Sofia
Hello Sofia, You prepared yours slightly different by adding a 2% brine instead of dry salting by mixing in 2% salt and massaging it to create the brine. I don’t find it quite as flavorful.
Bubbles are only prevalent during the first 3-5 days. After that, the bacteria that produce those stop their work and other bacteria take over. I’ve only heard of adding Apple Cider Vinegar at the end of fermentation. I don’t think you’ve ruined it, but instead added the tang you were looking for. Try this recipe next: https://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
Thank you for replying. I will try your recipe next time. I forgot to mention in my post that I did dry salt and massage the cabbage and then added the 2% salt brine afterwards. I guess I will just have to try it again and hopefully I will get a better flavor.
It could be that you ended up with too much salt which would slow down fermentation and then take longer to develop that tang. 🙂
Hi, I have a jar with an air lock and all was fine for the first week. Then suddenly overnight all the liquid vanished from the jar. I don’t know if the seal isn’t good enough and it evaporated (seems unlikely, it was definitely holding pressure in before this), it kind of looks like the shredded cabbage has swelled up and absorbed the brine. I was unsure of what to do, so I unsealed the jar and added more water to bring the level back up to above the cabbage. This was fine for a few more days and now the water has vanished again. I’m not sure what I should do, is this batch dead? should I add more water? There is no sign of mold or discoloration or anything else dangerous looking.
It is normal for the brine to be pulled back into the cabbage cells after the first week. Just leave it be. I would not add anymore water or brine; it will interfere with the flavors. See more here: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
Holly,
I am new to fermenting, and just finished my second batch. My question is whether my Kraut could make me very sick? I made my kraut with 2 heads of organic cabbage and 2 onions.
Everything seemed to go along normal; lots of bubbles, a little brine spilling over, but the leaves that I used to keep everything under the brine finally got funky looking, so I removed them, added some water with pink salt, and used a silicone disk to hold everything under the liquid level. I brewed it for 3 weeks, and it looked and smelled and tasted so wonderful. However, the first time I ate some, I had diarrhea that night; but thought it could be something else I ate. Then I ate some more over the weekend, and got very ill. I have been sick for 2 days now, and am wondering if anything “unwanted” could have grown in my kraut? I love the benefits of fermenting, and do not want to be disheartened. Please advise?
There has never been a case of food poisoning from fermented vegetables. Here’s one article on that: http://www.tracyhuang.me/blog/science-behind-vegetable-fermentation
I’m sure the pH of your ferment was below 4.6, the safe point. If it would make your feel better, you can test the ph. Here’s the strips I use: https://www.makesauerkraut.com/fermenting-supplies/#pH_Test_Strips
I find it quickly drops and is below that by day 5. You may have eaten too much, too soon, especially if you are dealing with health/gut issues. I cover how to go slow with sauerkraut here:
https://www.makesauerkraut.com/how-much-sauerkraut/
Recover well – unfortunate coincidence with some bug going around – and continue to enjoy some fabulous ferments.
Hi Holly,
I actually have 2 questions I couldn’t really find answered on google.
I didn’t leave quite enough head room on one of my jars and some liquid has flowed out through my Pickle Pipe lids. Do I need to open up the jar and clean up the inside or just leave it be and clean up the outside of the jar and my spill tray?
Also my home is two levels and I fear the top level might be slightly too warm at times. We try to keep it around 70 but I fear during the day it gets a lot warmer than that upstairs. But it is also an old home and I live in Canada so my basement can get super cold even as it warms up would it be better to keep my ferments upstairs or downstairs?
Thanks so much, this article was a super useful read.
Synny
I only ask about cleaning there inside of the head room and the pickle pipe because I see all the seasoning gets left behind when it overflows and I don’t know if that could possibly be bad for my ferment? In it’s first two days they have been super active and I probably emptied about a 1/4 cup of brine from my catch tray so I assume the temp is fine and I just need to leave more head room next time.
It won’t hurt to have that seasoning left behind. Yes, just leave more head room next time, or… check out my favorite weight, the Pickle Helix: https://www.makesauerkraut.com/fermentation-weights/
I use the pickle pebble style weights currently but thank you.
This is how they look on day 3.
Very little liquid but lots of foam https://uploads.disquscdn.com/images/697cbbc838f5a962a9166f169bce7a1a89ca6abbab4c13087043f6908bba97d1.jpg
Those are rather active batches. 🙂 Enjoy! I would take off the Pickle Pipes and clean off some of the foam, if you want. They might be rather quiet how, however. Sometimes, the Pipe can get stuck closed when the foam/brine dries.
I don’t think you need to clean up the inside of the Pickle Pipe unless you notice that the pipe itself is dried closed due to what may have stuck to it during “overflow.”
How cold is super cold? Ideal fermentation temp is 65F. I feel below 60 is too cool, but around 70 works. We also have the fluctuations due to heating our home with fire, so it does get above 70 at times.
My cabbage is in day 4 of the fermentation process and I noticed some small air pockets near the bottom of the jar. Is this a problem?
Those air pockets are created as the bacteria create gases that always work their way up and out of the jar. Sometimes, a “better” weight helps as described in this post: https://www.makesauerkraut.com/best-fermentation-weight/
Most likely, all is fine, and you can just leave it be. You’ll always have some air pockets. You can also push down on your ferment to force the air up.
Hi there!
I made my third batch of sourkraut and after the success of the first two I tried experimenting with flavour! However, the batch using carrot, ginger and cabbage and the one with cabbage and nori give me a tingling sensation on my tongue when eating and they are not quite sour as the basic one (fennel seed and pepper).
Is it still safe to eat?
I’m not sure what causes that tingling sensation. I hear of it periodically. As long as your sauerkraut smells fresh, clean, and tangy I would not worry. If a batch is not safe to eat, it will smell noxious. If the tingling sensation bothers you, feel free to leave it to “age” for a few weeks in the fridge giving the bacteria time to rebalance.
Hello, I really enjoy your website it’s very informational. I have a batch of sauerkraut and after reading your site I realize that I didn’t put enough salt in the original brine. It’s about 6 days old now and I’m wondering what I can do. Any advice you could give me would be very welcome. Thank you so much.
I would just leave it be. Don’t confuse the hardworking bacteria by adding salt. Taste it now – 8 days? – and see what you think. If it still has a nice crunch to it, you’re fine and you can ferment it longer. If the weather/house is warm, and it’s getting a tad soft, call it done and start a new batch with the correct salt numbers.
My sauerkraut smells like acetone! Any ideas why? Is it safe to eat? I used purple cabbage and some garlic.
Perfectly normal. Don’t worry, it doesn’t happen with every batch. Just due to growing conditions and the cabbage variety. Give it some more time to ferment and hopefully the strong smells will subside.
Hi Holly,
Look what I found on my last jar of kraut from june. What do you think it may be? And would it be safe to remove the top 2 inches or so and et what’s underneath? Thanks
Hi Holly. Look what I found in my last jar of kraut that I made in June. Do you think it’s safe to eat everything below after removing an inch or two from the top? What might those things be? Thanks https://uploads.disquscdn.com/images/a5673ee5c535772005e1d41c158101aca08ac2b46596fdb16b6ce606c54e71a6.jpg https://uploads.disquscdn.com/images/d1664f4303bd5d6c4a9911320546005d7c728257f87333be0b0276dfb9b1d892.jpg
I would guess that is Kahm yeast that looks like it clumped together. Any fuzziness to indicate mold? I would just remove it and a section around it. See this very helpful set of images in a FB post: https://www.facebook.com/ruben.anderson.12/posts/10157388894905119
Hi Holly, thank you so much for your reply. I showed it to people at work (remember I work in a Fermented foods production and selling shop) and they seem to think it isn’t kahm. They say Kahm forms in a layer and not in clamps like that. They think it might be some kind of fungus or mushroom or something. By the time I looked again a couple of days ago, it had grown a bit more and there were some more of them. I have removed the top inch or two of kraut with all these white clamps and I think I’m going to leave it in the fridge to see if something grows again. If it does, I’ll throw it out. If it doesn’t and it looks and smells good, I will taste a bit and eat a bit and see what happens.
I also took one of those clamps and squeezed it between my fingers. The consistency was thick-slimy and creamy-white in colour.
As always, that’s a lot for your feedback. Hopefully it will all be OK and I’ll be able to salvage this batch. Cheers
Fingers crossed that it does not grow back. Yes, Kahm yeast should form in a layer, but I’ve seen in clump together a bit when brine levels decrease and the white powder turns creamy at sits on top of the ferment. Keep me posted.
I sure will
Hi there! I am wondering what exactly the bubbles in sauerkraut should look like. I see some bubbles trapped in the cabbage and when I tap the jar hard, a few will escape to the surface, but I’ve looked up videos and others’ ferments seem to almost look like they’re boiling, the bubbling is so active! Mine certainly does not look like that.
My apartment is in the ideal temperature range, but I’m wondering if I could have put too much salt in?
There is some air, it’s just not going crazy like it seems like it should. I’ve made two jars before my previous one and they are really delicious, but I just want to make sure they’re actually fermenting. Any thoughts?
There is no set look to them. They will vary from batch to batch depending upon the quality and sugar content of the vegetables used and just how active the first set of bacteria that produce the CO2 are. You would have to have put in way too much salt to have slowed the fermentation down to where gas production stopped.
Go by taste – tangy/sour – and that colors are fading and a vinegar like smell is developing. That means it is fermenting. You can use pH paper to test the pH but you really only need to to satisfy a curiosity – the pH does drop, and quickly – or due to a fear mindset. 🙂
Hi, Holly! I made my last batch, a large crock ferment, probably about 10 months ago. I had to jars left in my fridge. I used purple cabbage+onions+jalapenos, carrots and some herbs, which I’ve done several times before. These jars look like the top couple of inches are discolored/darker. There is very little brine in the jars, but the jars were sealed tight ( I initially put warm jars that had been fermenting straight into the fridge with a mason jar, so I think they sealed when they cooled and stopped fermenting). They smell delicious and there is no mold at all, but I noticed it seemed mushier. Would I be okay just tossing the top and eating the rest, or just eating it all? pH is closer to 3, it seems, so should be ok.
You can eat the whole jar of goodness. 🙂 It sounds like a delicious mix of veggies and herbs.
They will be drier in the coolness of the fridge where the brine gets pulled back into the cabbage cells. Mushier just happens over time or with a particular odd batch. Enjoy!
PS. The Facebook link you provided won’t open. It says the content is either private or shared with a limited amount of people, or it has been removed. But thanks 🙂
That’s too bad, because it had a great collection of photos. I’ll see what I can dig up.
Hello Holly! Started fermenting dill pickles 5 days ago at 23-25 C in the house. I know, too warm. The cukes are totally submerged but the spices (coriander seeds) are floating above the weight (porcelain plate). Smells good but no bubbles so far…. Meanwhile, I started a second batch 2 days ago, been bubbling a lot, been burping it. Looking good. Same temperature as the first batch. Questions: Should I remove the spices floating on top? Not an airtight jar, just a bean crock with the crock cover and a little plate over the cukes. The other batch is in a glass jar with clamp lid. And I was out of Redmont salt this time, so I used kosher, I know, anti-caking… won’t do it again! Sounds like a confession! 🙂 Thanks!
Sorry for not getting back to you earlier, Anne. I tend to leave the floaties alone. It’s rare that mold grows on them and if it does, I scoop them out when I see it.
Hard to say why one batch bubbled and the other didn’t. You still should see the bright green color fade to a dull green; another fermentation sign. No confessions necessary. Just doing the best you can with what you have and learning along the way. 🙂
Wow! just tasted those dill pickles that had not bubbled, Holly, they are crunchy (bay leaves) as could be,and very salty even though I weighed the salt. I don’t mind, they are so delicious!
The ones that bubbled lots and are still bubbling a lot after almost 2 weeks, are also crunchy (vine leaves), but the taste is quite different than the delicious dilly ones even though I put the same amount of dill heads. They have a lot more hot peppers may be that caused a chemical change in the taste? Hardly taste the dill, it’s a very different taste, not bad, but a bit strange.
Great to hear. Once our body gets a taste for fermented foods we start to crave them. Sooo good. Sorry about them being too salty, but at least you’re still enjoying them. Since you know how much salt you used, you can cut back a bit on the next batch, paying attention to crunch and mold.
Amazing how different each batch taste. You’ll soon find a favorite flavor blend. 🙂
Hi Holly,
New to fermenting here and using what I have vs buying things I may not use if I’m not good at it. I’m using a huge, hard plastic mixing bowl and have followed all directions. Before weighing it down, I covered it with a gallon freezer bag. Its been 7 days and because of the bowl shape the brine rises and falls below the cabbage line about half an inch. The middle is doing well (tiny bubbles) but no so much around the rim. Since the middle is doing so well, would stirring it help -maybe redistribute the good stuff?
Thanks in advance, Lauri
Hello Lauri, I commend you for using what you have. It’s too easy to just hit the buy button. 🙂
I wouldn’t stir it but instead press down on it to keep it below the brine. Though, I don’t thinking stirring would hurt just as long as you press it all below the brine after. It’s just nice not to disturb the bacteria too much during the initial 3-5 days.
What are you weighing it down with? Perhaps, you can add more weight. Also, try to get a used pickle jar from somewhere. A tall vs wide container would give you better success.
What a nice thing to say – thank you! So here’s what I use(see photos).
Its my second time (first time a month ago was so good I ate it the 2.5
lbs in less than a week… )For weight I use 3 salad plates, a 6 cup
glass storage container and a 5 lb rock. Its also covered with one of my
guy’s old T-shirts tied with a string. Some get-up I know (a bit
Flinstone-y) but it works. Based on your suggestion, I won’t stir it. I
did increase the room temp to 71 from 69 and it has released a little
more brine. And I will be investing in proper equipment for the next
batch…Thank you so much for this site!
https://uploads.disquscdn.com/images/5930d7782fbf1eaea871564a8e61329dc9d548e4d5ce6407baf7acb5b96cdcff.jpg https://uploads.disquscdn.com/images/fe0511618880bfef8c7e317e9628262c2ccfda24ae7dbf5badbeb198f489126e.jpg
https://uploads.disquscdn.com/images/19792b3cdfdb51a2fd3a84ffcef56260fba0d4bb5d7177dbfc5424084088bb64.jpg
https://uploads.disquscdn.com/images/3e0fe70f9cd8994e983efb1aa1d6d9803a8cbe3af0783c0943d938a2955b6349.jpg
You’re welcome! Flintstone getup rocks. 🙂
Hi Holly, What if, hypothetically, one found a couple cases of lactofermented carrots and cabbage in one’s basement that are 3 years old? Asking for, um… a friend 😉 The basement temperatures have ranged between 40 and 65 degrees throughout the year. Should one attempt to eat these ferments, or feed them to their hungry backyard chickens? Or are they best for the compost pile? I’ll give them a closer inspection when I get home, but I think they are just discolored (maybe some rust on the jar lids) but otherwise fine. I haven’t smelled them yet or inspected with the lids off- too scared!
Open them up and check out the smell and how they look. There really is no expiry date for ferments. You may end up with a texture that most don’t find appealing. Also, if the taste is not delectable, I wouldn’t force myself to eat them. 🙂 Who knows, you might discover “out-of-this-world” flavor. Keep us posted.
Hi Holly, I’m new to fermenting and just finished up a batch of sauerkraut from young green cabbages. It tastes and smells good but the brine turned a sort of cloudy bluish green. I’m assuming it’s just from the pigments in the cabbage, but wanted to check before I serve it! Thanks in advance!
-Emilie
Congrats on your first batch of sauerkraut. Cloudy brine is normal; caused by the bacteria. The bluish-green is most likely from the pigment in your cabbage as you assumed. It should smell pleasantly sour, fresh. Serve it!
Hi Holly!
Just opened up my first batch of sauerkraut. It smells fine but some of looks like a very dark grey. Is that all right?
Actually, on closer inspection, it looks like it’s that some of the cabbage stayed more greenish. However, all my brine got used up. The sauerkraut is ready but is it ok to store it with no brine?
It’s fine to store without brine. As fermentation slows, the brine gets pulled back into the cabbage cells. The dark grey you may have seen might be some browning/oxidation going on where there is a bit of air exposure. It you have a small layer of such on the top, some remove it and then enjoy what is underneath.
Thanks!
It tastes great although next time I’ll make sure there’s more brine as I would prefer it a little softer. Your comments above are so incredibly helpful.
Thank you. Happy to help. Also, if you add a bit of watery vegetable or lemon juice to the batch, that will allow for more brine. More here: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
Hi Holly,
I’ve made many batches of green cabbage kraut in my little 1 gallon crock (with matching lid and those U-shaped weights), but a week ago I decided to try half purple, half green for the first time ever. I did everything the same…5 lbs cabbage (half each), 3 Tbs salt, 1 Tbs caraway, massaged, put in crock, pounded down, applied weights and lid. I did my weekly check yesterday and it’s got a nice amount of pretty pink brine on top and everything, but the brine has a very thin layer of white…not sure what to call it…scum I guess. I’ve not ever seen this when I do all green cabbage and I’m not sure if it’s just because the green cabbage brine hides it better, or if it’s because there’s something wrong. But anyway, I’ve never had to skim anything off my green kraut and it always comes out beautifully. Should I be trying to skim this stuff out of my mixed kraut, or is there anything else I should do, like toss in more salt on top or anything? If it matters, I usually ferment for 4 weeks before storing in the fridge.
I think what you have is Kahm yeast. It happens periodically and I don’t think it is related to the different cabbage (the pink is coming from the red cabbage). Does it easily break up? You can search for more images.
Has it been warmer than usual? I find that Kahm yeast is more common in the summer or with warm temps. Kahm yeast can give a batch “yeasty” flavor if it’s left for too long. Most say to not try and remove it until you’re ready to put it up. Keep an eye on the flavor and stop fermenting it before (or as you begin to notice a yeasty flavor). Then, remove yeast and pack into jars. Probably a good idea to try and sprinkle a bit of salt on the top to try and “lower the temp” and slow things down a bit. Just a teaspoon or two.
Hi Holly! As it turns out, I seem to have had a trifecta. I skimmed it off but when it came back it looked more like mold. So I kept skimming it every few days, and discovered I also had fruit flies so I was also checking every few days to see if anything needed to be dealt with there (yuck). Sheesh. And based on a bit of a yeasty smell I may well have also had Kahm yeast. Today was the 30 day mark and I was actually so frustrated I was going to dump it all in a bag and toss it. Fortunately I used a clean bag…everything under the top couple of inches was perfect and smelled great! Go figure. I only kept a quart worth from the top of the bag (i.e. bottom of the crock) and tossed the rest (roughly half the batch) just to be safe. Now I’m also going to put it in the freezer for just a few hours in the hope of upping my odds that it will be fine when we’re ready to use it. In many years of kraut fermenting this is the FIRST time I even had one issue, let alone three at once! Hopefully also the last time.
I’ve done just the same – more than once – decide I’m going to toss something that doesn’t look 100% appealing only to find delicious smelling, beautiful goodness below the “protective” layer of gunk. It doesn’t happen often, especially if you have you salt and temps dialed in. Happy to hear you rescued those bacteria.
I made my 1st batch of KRAUT ever and had an issue of the brine bubbling out of the jar. One jar the brine level stayed normal. The other jar the brine overflowed out leaving about 50% of the cabbage unexposed to brine. In terms of eating the “sauerkraut” is it edible? There wasn’t any mold.
Bubbling brine, or brine overflow can sometimes happen when fermenting in the smaller environment of a jar. The sauerkraut is still edible. Ideally, you want everything below the brine for the first 5-7 days. After that, the pH is low enough and lactic acid levels are high enough that being out of the brine then usually isn’t an issue. You can also try making a slightly smaller batch (750 grams) instead of the 800 grams. More here: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
You wrote here about Sauerkraut with thick, stringy, slimy brine.
Thats what I have now
I didnt understand if it safe to eat it
Yes, it is safe to eat. Just a bit of a texture issue to get over. Try leaving it in the fridge for a few weeks; often it will balance out on its own.
You answered my question. It is only a week old but delicious. The bottom half was bubbly and a bit slimy.
I can’t find this comment of yours:
Hi Holly I was wondering have you ever fermented fennel or made fennel sourkraut? There is not many recipes out there for this, I purchased your book btw it’s great! I’ve read it’s a tricky thing to ferment “fennel “ that is what do you think? Can you do an article about this?
So, I’ve pasted it in here and will answer… 🙂
I have this recipe over on MyFermentation:
https://www.myfermentation.com/vegetables-and-nuts/fermented-fennel-celery-salad-topper-zb0z1910
I would use a bit less corn and don’t let it ferment past 10 days. I’m finding it to attract yeast rather easily. If you mixed it in with cabbage, that wouldn’t be an issue. Also, see this post where I think there is a fennel sauerkraut recipe:
https://www.makesauerkraut.com/sauerkraut-recipes-roundup/
Thank you Holly, much appreciated, there just doesn’t seem to be many recipes for fermented fennel, I have done some in both sauerkraut now and also julienned beets mixed with fennel Finley sliced, I may have put too much garlic in the kraut as my tummy gets a bit upset with this but it’s yummy, hopefully the veggy mix fennel and beets are ok!
Hello – I made a large batch of cabbage sauerkraut about 8 months ago. I left it in a cool dark place and forgot about it. Now that I look, there was a little mold and extremely foul smelling substance on the top; however I’ve got rid of that and the rest seem fine. But it’s incredibly smelly! It’s super acidic and smells like mouldy cheese. Do you think it’s safe? I’ve been drinking small amounts of the brine in the last few days and am still alive… Should I embrace it or make a new batch (and not forget about it!)? Many thanks!!
I have a very hard time wasting food, but… life is too short to force yourself to eat nasty or off-tasting sauerkraut. The moldy cheese smell can be from the sulfur content of your cabbage as explained in this post:
https://www.makesauerkraut.com/frequently-asked-questions-sauerkraut/#Why_does_my_jar_of_fermenting_sauerkraut_smell_like_dirty_diapersor_rotten_eggs
I’m sure it’s safe to eat, but I would toss it if you are having to force yourself to eat it.
Thank you so much for replying, Holly! So long as it’s not going to be bad for my body then I don’t really mind it being so stinky; I also struggle to waste food!
Hi! Over the summer we made another batch of sauerkraut. When it was time, my husband tasted it, we picked it into 2 1-gallon jars and a half gallon jar and stuck them into the fridge where we store them. A few days later my husband tried the kraut and wasn’t super thrilled with the amount of fermentation. As it turns out, he had a bit of a stuffy nose before and his sense of taste was off. Anyway, the least remained in the fridge and then we pulled out the smallest jar and left it outside overnight and on the kitchen counter for a few more weeks (two step process to help bring it gradually up to temp). Then it was tasting good! Now it’s time for the large jars. We pulled them out this morning and the one jar is covered (Which was only covered with plastic wrap, the other with a metal lid) with mold on the top. We thought the fridge would stop any fermentation and it would be safe, but now I’m wondering if it wasn’t fermented enough and then sitting it in the fridge just caused it to get old and yucky. We have the jars outside to let them start getting up to temperature before bringing them inside… but what to do?!
It’s not always easy to pinpont what causes the mold to grow, but I find it happens during storage when a batch did not properly, or completely ferment, as you surmised. The fridge will slow down fermentation, but if the pH wasn’t low enough or not enough lactic acid was produced, you can end up with the mold. How long had you fermented it before moving it to the fridge? The plastic wrap could also be a factor. Too much air getting in there.
Go ahead and remove the moldy layer and see what it is like below it. You can try to ferment it longer, but I think it might not change much. But, it won’t hurt to try. Keep me posted.
Hi Holly,
I make sauerkraut every couple of years. This year I started by putting my crocks out in an unheated sunroom. The weather turned cold after a week or so and the cabbage was no longer making bubbles. I brought the crocks in the house after this. The smell is normal, the bubbles being produced are normal but for some reason there has been no mold and little foam on the top of the liquid covering the cabbage this year. Do you have any idea why? Do you think the kraut is still ok? It’s been about 6 weeks now and I think things are about done fermenting.
Thanks
Brian
Hello Brian, The bubbles are mainly produced during the first week. After that, different bacteria go to work and you won’t hear as much “music.” In addition, cooler temps will slow down fermentation.
No mold? That’s a good sign. I assume you’re using open crocks and normally have to scoop some off. Cooler temps help there, along with enough salt.
Foam creation can vary from cabbage variety to cabbage variety and can depend upon growing conditions, so I wouldn’t worry about that either.
I’m sure the sauerkraut is fine. Sample some and then if tastes are to your liking, consider it done.
Holly,
I canned the sauerkraut and all seemed good. I have always had mold on the top of the crock in the past even though I would put a bag on the top. For some reason little to no mold this time. Ends up all was good.
Thanks,
Brian https://uploads.disquscdn.com/images/267a8560e5d6c56350c0c33fd73a5da3c2fa65c0aeea311101d8e2c43e8d913f.jpg
WOW! I love the picture. That is a lot of sauerkraut. May it last the until you’re able to make more. 🙂 I’m glad to hear all worked well.
I purchased a Stone Mountain crock for my latest batch of kraut. When I added more water to the lid reservoir after the first few days, I noticed the lid was wobbly, or didn’t seat flatly. I am assuming that will not affect anything because of the water reservoir?
That can happen when working with ceramics. As long as the water seal is there and it covers the lid edge – and the little “mouse hole” on the bottom edge of the lid – you’re fine.
I got a Kilner fermentation set for Christmas and currently my first batch is under construction. Initially I submerged the cabbage, garlic, beets concoction under several inches of brine weighed down with the ceramic stones that come with the kit. However, after three days the stones have risen to the surface and there is bits of brown looking cabbage surrounding the ceramic stones. Should I pop the silicon lid and push the ceramic stones down? Leave it be for at least 4-5 more days? Or should I just leave it alone all together? Thanks for your great article, I found it to be very informative. Cheers!
That browned section – especially with beets – is from air exposure. Go ahead and open up the jar and push everything down again. You have air pockets in there from all the gases the bacteria have created.
I have been opening the jars pushing the glass weights down and adding more brine to my kraut as it is needed it works really well!🌻
Thank you to both of you for your responses. I am using sea salt for the brine that I got from a remote Japanese island called Aogashima. I really do not want this batch to go bad.
In hind site it might have been better to use cheap salt the first few batches… 😀
I only use Fine quality pink Himalayan salt I wouldn’t want to risk anything else!
Live and learn and have fun with it along the way. It’s a bit, wide world to explore. What a neat source for your salt.
Good to hear. Thanks for sharing.
Hi Holly I was wondering have you ever fermented fennel or made fennel sourkraut? There is not many recipes out there for this, I purchased your book btw it’s great! I’ve read it’s a tricky thing to ferment “fennel “ that is what do you think? Can you do an article about this?
🌺Heidi
Hi there! I’m wondering if I need to throw away my first batch of sauerkraut – I’m not sure I put enough salt in it to start. And had to add a little water to cover all the cabbage. It’s currently being held down by a cutleaf of cabbage and a glass wait. But the edges of that piece of cabbage covering it or starting to turn greenish and there is a dirty socks smell coming out of it. It’s only been two days. Do you know if those green edges show that it’s going bad? Thanks so much!
Is the green around the edge of your cabbage leaf mold, or just the cabbage color? If it’s mold, just remove the leaf and replace it with a fresh one, or a folded piece of parchment paper.
Dirty socks smell? Thank hydrogen sulfide, as explained here: https://www.makesauerkraut.com/frequently-asked-questions-sauerkraut/#Why_does_my_jar_of_fermenting_sauerkraut_smell_like_dirty_diapersor_rotten_eggs
What’s your thoughts on adding pickle juice to top up your brine? (commercially purchased, likely not fermented).
I wouldn’t. You’re adding different strains of bacteria than are in your ferment. And, I found that when I added brine to a dry jar of sauerkraut, I got browning and the texture of the sauerkraut softened to an unpleasant mush. More here: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
Mine was under the brine, the ideal temp and I hope enough salt. After one week it tasted wonderful, had crunch so I decided to put it is jars and refrigerate. The brine in the bottom half of the crock was slimy. Should I give it more time or refrigerate? Or what? What causes the slime? I also noticed more bubble in the slimy brine. Did I interrupt it too soon?
Give it time some time in the refrigerator and the slime should go away as the bacteria rebalance. I would aim for closer to 4 weeks of fermentation. If you put it back out to ferment, it could also rebalance.
“slimy brine occasionally develops early on in the fermentation process due to the production of dextrans by rapidly growing strains of Lb. cucumeris and Lb. plantarium bacterium. Dextrans are high molecular weight polysaccharides made from glucose molecules, hence the slippery, syrupy brine.”
Thanks Holly. That was my first batch. Not sure what to expect. Next time I’ll try to restrain myself before digging in! I couldnt wait and it was delicious ar only 1 week. LOL Love your explainations.
Restraint is not necessary. Just have more jars of the goodness. 🙂
Thanks for your replies. I’m a little confused by this one. Since this was my first batch, letting it ferment a few more weeks before eating it would have required restraint. A lot. LOL At one week it was delicious, the syrup just didn’t look appetizing.
Next batch will be started soon, before the first batch is gone, so I will always have jars of that goodness available!
Yes, I have a hard time with eating the syrupy but am amazed that it disappears over time.
I know, right? Interesting it only looks syrupy but doesn’t feel like it. Thanks for your replies and support. I’m thrilled to be able to make my own so easily. (and inexpensively) Deliciousness for sure!
Not my question. I just made my first batch of plain cabbage.
Congrats! Enjoy. 🙂
Fennel and beets sounds delish! And, yes, it’s easy to use too much garlic.
Hi I have a question. I lacto-fermented a mixture of veggies, and it fermented great! Plenty of liquid. When I put it in the fridge it lost almost all liquid and now a week later the veggies are a little slimey… Is this common? Can I still eat them? Thank you!
Slime is more of a unpleasant texture issue and not harmful to eat. I would add enough brine to cover the veggies (1 T for 2 cups water) and leave them in the fridge for a couple of weeks to see if the slime goes away. Slime is more common with sweeter veggies like carrots. You could always rinse off the slime before eating and not lose all of the beneficial bacteria.
Hello!
I’m just a beginner in the world of fermentation. My first red cabbage sauerkraut was amazingly good, however, too salty. For that one, I added plenty of salt, a bit of orange juice and by day 2 or 3 I added some vinegar.
My second batch is unfortunately not coming as expected. First of all, for this one, I used less salt, orange juice, and I didn’t add any vinegar.
By day 7 it is smelling bad, somehow like alcohol and early rotting sweet fruit (not putrid, but not good)… anything but sauerkraut typical smell. I’m also able to spot something white in the air pockets at the bottom. I tried it and it tastes like regular sauerkraut, but the smell is not pleasant.
Please note I don’t have a way to weight my vegetables or salt quantity, I do it all as a guess.
Your help is very appreciated!
Thanks for all your work, I’m using your site as my guru! Many great info. here!
Again, Thanks!
Hi there! This is super helpful!! Just found your site. I made sauerkraut in a Mortier Pilon jar and it isn’t going well. Maybe I didn’t use enough salt, but I did pack it in really tight. Smelled weird (like cheese) after the first week. I’m guessing it’s Kahm. I tossed some worried about it.
Now I am looking at it again after it’s been in the fridge and it smells bad again – do I just have to rinse it all or do we just eat it and deal with it smelling off. It’s slimy too. Thanks!!
It sounds like a batch to toss. The nose knows! It should smell fresh and tangy. Kahm smell is closer to beer or maybe what you’re smelling when it’s taking over; gone too far. Is there any white powder or white creaminess? Where? On top or at the bottom?
Thank you Holly for this wonderful site! I made made a batch of sauerkraut in February, it was great! My second batch has problems. I used quart jars, weighed and measured everything the same, even worked it up in the same moon signs, 6 quarts each time. Today marks four weeks since working it up. The brine has worked off the second batch to the point of very little remaining in jar, maybe 1/3 to 1/2 of the kraut is under brine. One jar had a “strong” smell and tasted like salty cabbage at two weeks. I spooned kraut out down to the brine and let it work another week, but ended up tossing because it just stank! The jar I opened today doesn’t have the strong smell, but doesn’t taste much more like kraut either. It’s edible I think, just not sour enough for me. Brine also 1/2 down in jar. Kraut is all crunchy, no discoloration, mold, or slime. Is my kraut ok considering the brine level? Also, could I have packed it too tightly in the jars to cause this problem? I did leave head space and weighted it with brine in a ziplock bag and capped with lightly screwed plastic lid. And another thought, in Feb. we more constant temps. than in the last month, up one day and down the next! Could that be a factor? Should I check the 4 remaining jars? If they don’t seem fully “krauted” but low brine levels, what to do?
Hi and thank you so much for this highly informative site! I have a question on fermentation temps. I live in South Florida where we typically keep our AC at 75 during the day and 72 at night. I like to let my batches ferment for 3-4 weeks. I’ve tried pulling at 2 weeks before and it doesn’t seem done enough. I’ve been at this for a few months now and so far so good! Aside from some occasional kahm yeast I haven’t had any issues. All of my kraut has been exceptionally tasty with just the right amount of crunch and not mushy. Up till now I didn’t think there were any issues with my temps, and now I’m reading that these are sub-optimal temps, especially for the first few days. Have I just been lucky with my batches thus far? I’ve been keeping them on the saltier side (1tbsp and 1tsp per 1.75lbs) and I work hard to keep it all below the brine (using pickling stones). I just started my first large batch in a 2gal crock on Monday, weighed down with 5lb stones on top of cabbage leaves.
If what you have been doing works, keep doing it. By upping your salt a bit and doing such a good job keeping it below the brine you are adjusting for the higher temps. There’s the laboratory ideal, and then there is reality. For many more fabulous ferments. 🙂
Hi Holly, Your instructions here are impeccable, & so helpful, however I’ve been having a repeated problem & I can’t seem to get beyond it. I’ve gone through the work & cabbage too many times now & threw it away because of the odor. What I’m smelling is not the sulfuric sauerkraut smell I expect but more of a rotten vegetable odor. Why is this happening? The first few times I made sauerkraut it smelled like what I expect sauerkraut to smell – sulfuric, but lately I don’t get that. I weigh the cabbage, weigh the salt, have the ideal temps, and I have experimented with Himalayan, sea, kosher & table salts. I’m so discouraged! We grow our own cabbage for the most part, but I’ve also tried store bought cabbage. Any suggestions? I don’t want to throw anymore away. ☹️ I would appreciate any help you could give me! Thank you, Ann
That would be quite discouraging. A few questions for you. Is it just the odor or does the sauerkraut look over fermented, brown, and soft?
Also, is the odor dirty-diaper like? See this: https://www.makesauerkraut.com/frequently-asked-questions-sauerkraut/#Why_does_my_jar_of_fermenting_sauerkraut_smell_like_dirty_diapersor_rotten_eggs
When using store-bought cabbage, how old is it (or what time of the year are you fermenting)? Remember, what you see in the stores was harvested in the late fall and has been in storage since then. Ideally, we ferment in the fall with fresh produce and store it for consumption until the next harvest. We’re taking a preservation method and wanting to use it year round. Not bad, but can create a few extra “struggles.”
Where do you live? I have a reader in Reno, who finds he has to use a starter because the temps are too high for successful fermentation. Not enough bacteria surviving on the cabbage.
Lastly, are you growing summer or winter cabbage for sauerkraut. The winter cabbage is what you want.
I use a large leaf or two to cover the cabbage, well I noticed that on the top leaf there was a little spot of mold, pink i think, i removed that leaf and another and then took about a half inch of kraut and put it in the fridge, two day’s later I opened it and mixed a bit and tasted it and it seems fine to me, my wife is hesitant. Did I do the right thing? I didn’t want to discard the whole thing, I made 9 lbs and only one jar had a problem.
You did just fine. Once in a while mold does grow, especially during warmer weather or with older, lower-quality ingredients. It is fine to eat. Mold only grows on the surface. Any remaining spores are killed off when mixed into an anaerobic environment. Enjoy! You can eat the one “off” jar and let your wife eat the other stuff to keep her fear at bay. 🙂
Holly the kraut came out amazing to taste in 3 weeks but I’ll wait 4 or 5 weeks to start eating. If you don’t mind I have another question I made a mix of purple and white cabbage the purple was so dense and heavy. My question is that I have it fermenting for 4 days now and I only saw a small line of bubbles on top and right now it has stopped. Does purple ferment different than white? When I make White kraut it ferments quite a bit. TIA for your reply.
Excellent on the “amazing!” Yes, red cabbage is denser and takes a tad longer to ferment. I wouldn’t worry about the decreased activity. You have bubbles. And, yes the activity will seem less than with the white cabbage.
No picture attached… 🙂
I have just started making kraut this the last year. My first batch was in canning jars, it took up too much space in refrigerator, because I didn’t want to can it. This year I bought an old open crock and I see a white and pink film on the outside of the crock. I believe it is the kosher and himalayan sea salt leaching through. It is about a week into ferment and it smells and looks alright inside the crock. Is this safe to continue to use the crock?
I would guess, yes. I’ve heard of this from others. My take is that both the interior and exterior glazed is cracked and thus the brine seeping through.
Just started using Pink Himalayan Salt in this current batch in an onggi. Today is day 8 on the ferment, it’s starting to smell sour. But, I found some reddish-rust colored specs on the small plate I use a weight. Should I be concerned? Picture attached. https://uploads.disquscdn.com/images/7078274452939902fed056e931d4f4e83eaf90ed56e5ef20bdd74968f3301dc4.jpg
Did you have carrots in this batch? Or, what else? You will get a very little bit of residue from HPS at times, depending upon the quality, but this looks more like residue from vegetables.
Hi l am a first time sauerkraut maker! I am now one month from turning my four homegrown cabbages into what ai am hoping is still viable sauerkraut. I am really unsure whether I have dont it right though. I diced and salted and crushed the cabbages and put them in a large lidded bucket, have wrighed down the cabbage to submerge it below the brine surface, because of the crockery pot I used to weight it down, the lid is not sealed, but has about 2 inches of space from the top of the brine. I waited…and waited…and there was not much action until about a week or so ago. I did pick out a bit of mouldy floating cabbage at one point, have moved the bucket from a dark cool storeroom into the kitchen where it is a bit warmer, and I am wondering if the unusually cool weather we have had this spring is the reason it took so long to seem to ferment. But now it is definitely fermenting…but…there is white mould that looks really like spider webs all over the surface, bubbles coming through and the cabbage at the bottom has changed colour to a lighter green with some sort of green brown tinges…the top layer of cabbage is pink because I also included 2 red cabbages with the green ones, and they went in last.
I don’t know what to do next. How do I know when its ‘done’? Does it all have to be refrigerated once its ‘done’? Do I transfer it to smaller jars, and when? What about the mould? It is slimy and sticking to the sides of the bucket, how do I make sure its all gone? I am almost at the ‘ditch it’ point…but I was so proud of those home grown cabbages! I would hate to give up unnecessarily, but I also don’t want to make anyone sick…help!
Fermentation temperatures will effect speed and flavor. Ideal is 65F, but range is 65-72F. The “spider webs” might me Kahm yeast. Is it powdery and white?
It’s done when the flavor is to your liking. Temps will affect that. With a large crock in a cool area, 6-8 weeks is typical.
When done, transfer to quart jars and store in your fridge. The mold should just be on the top. Scoop that off until you are to the clean and fragrant sauerkraut. No need to ditch it. IF it’s bad and would make someone sick, it would smell super noxious and your gut instinct would tell you not to eat it.
Be proud of those homegrown cabbages and what you made. Let me know if you need any more help.
I’ve made my first batch of 10 heads of sour cabbage. After 2 months in my garage in a cold winter the cabbage looks correct but is very tough, rubbery and chewy, is this normal? Did something go wrong, or do I need to ferment longer?
What’s the temperature in your garage? It sounds like it’s too cold for fermentation. 65F is the sweet spot for temperature with the range being 63-72F.
Hi Holly, It’s been very cold in my garage, temp down to +1 C I have my garbage can wrapped in insulation and an electric heating pad on the bottom. I ate the first four heads of cabbage in cabbage rolls, that tasted really good but raw it tasted very rubbery and a slight moldy taste (that disappears with cooking). I have 6 heads left in ferment, what do I do now?
Fermentation is not happening at those temperatures. And, I find that if you don’t have a good start to fermentation that it’s hard to activate later. I would cook and use as you see fit, unless you think they have molded. Generally, mold just grows on the surface and can be removed. Learn and apply to future batches.
Hello, I have some purple cabbage fermenting on the counter (With a green apple blended in) and just tasted it after one week. It tastes and smells like horseradish. Why would that be?
I’m not sure. I would give it time to continue to rebalance and correct. You might find this interesting and maybe applicable: https://www.makesauerkraut.com/frequently-asked-questions-sauerkraut/#h-why-does-my-jar-of-fermenting-sauerkraut-smell-like-dirty-diapers-or-rotten-eggs
Hi Holly, Thanks for so much great info. I’ve been making kraut from your instructions for a couple of years. I’ve just had something happen for the first time. There’s some discoloration in the top layer, but it’s almost black along the edges. When I’ve had discoloration before, it was only brownish. There is no mold floating on top, but the black color has me concerned. What do you think? It might be unrelated, but this is my first batch after moving to a new state, so maybe the environmental change is a factor. Thanks!
https://uploads.disquscdn.com/images/75979bb555d2ba67834893c740833a10ec552c78ef4123b1ac64c76477ab4def.jpg
Hard to tell. If it has that regular, pleasant, tangy smell, I would just remove the offending section. Were you fermenting at warmers temps than usual?
Yes, it’s been about 75-80, rather than the 65-75 at my old location. It smells great. I removed the top layer, and everything below looks normal. I nibbled a bit and it tastes good.
Enjoy it!
Thank you for this article! I just started my third ever batch of sauerkraut last night, and I’m using regular green cabbage. This morning, about 10 hours later, I checked to make sure it was still submerged and noticed that there was some pink in the brine on top. 8 hours after that, the pink is gone. Your article says that pink sauerkraut isn’t a problem so I feel mostly okay about this, but I’d love to hear you say something along the lines of “yes, I had this exact thing happen before – the brine turned pink briefly right after I made it, and then the pink went away and everything turned out fine!”
I’m wondering what would have caused this. I’m using ceramic weights that have an unglazed edge on them. I seem to recall that a year ago when I made sauerkraut the unglazed edge took on a pink color. Maybe the color leached out of the weights? If it was the kind of yeast your article refers to, could the yeast have started to grow that quickly, and then could it have just gone away? What are the options? Thank you!
I have not had direct experience with pink sauerkraut, just researched the topic when readers who have experienced it. My understanding is that the yeasts take over vs the bacteria proliferating. Flavors can be off.
Here’s this article with more information than you may want: https://journals.asm.org/doi/pdf/10.1128/jb.7.2.257-269.1922
But… the pink is telling you that the ideal stages of fermentation did no unfold. If the bacteria were able to produce plenty of lactic acid – by eating the sugars in the cabbage – we shouldn’t be getting the pink/yeast proliferation. Yeasts tend to grow in the first few days before enough lactic acid has been produced.
Weights? Maybe soak them in water to see if you get a color change.
And, as I reread your question, it sounds more like what you are experiencing is pink floating on the top, so I wonder if that is from your weights. Any vegetables in there that would turn things pink?
Options? Use your nose. If it is bad, your nose will tell you. Noxious, off-putting. Let me now how this batch is progressing.
I started a 1L mason jar kraut ferment 7 days ago. The cabbage was submerged and I added 2 cabbage leaves and a ziploc bag filled with water as a weight. The only to remove the bag was to pour out the water. Today I removed the bag weight and the leaves. The kraut is a nice yellow colour and is tangy but there is almost zero brine left. Had some spillage buf dont think it was that much. No mold, no bad smell. Is this batch ok considering the bag method created an air-lock?
It’s normal for the brine to disappear. The brine gets pulled back into the cabbage cells as fermentation slows. Airlock method is fine. And from the “no smell” “no mold” is fine to eat. Here’s more on “Dry sauerkraut”
https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
Hello! My first batch of sauerkraut should be ready to be tested, after around 3 weeks of fermentation. I can notice that it is quite dry, and on top of this I can also see some tiny white spots at the bottom and also here and there in the middle, especially near the air bubbles that have formed possibly during the dehydration of the cabbage. Do you think the white spots are anything that I should worry about? When I opened the jar, it all smelt nice. Thanks
Do you have a picture you could share? The white spots could just be from the bacteria. They produce that during fermentation and it is often seen as milky white at the bottom of the jar.
If it was not safe to eat, your nose would tell you. “It all smells nice” means it is good to eat. Here’s my post on dry sauerkraut for some more tips: https://www.makesauerkraut.com/dry-sauerkraut-gut-shots-recipe/
My friend and I made 15 gal of Kraut in food grade plastic pails with plastic bags filled with water to seal the top. I keep it in an area in my home with a temperature of 68 degrees. It’s been one month and I removed the top water bag to prepared for the canning process. I noticed the Kraut to be somewhat dry “on top” but it smelled, looked and tasted fine but when I got down about 5″ below the top surface I noticed a sliminess to it. I’d grab a handful of the moist kraut and the slime would drip off. I’ve made kraut before using this method and it’s been fine but never noticed the slime before. Is it safe? What caused this and what do you suggest? Thank you!
The slime is due to an imbalance in the bacteria that usually corrects itself with some time in the fridge. Fine to eat. So more here: https://www.makesauerkraut.com/sauerkraut-fermentation-gone-bad-troubleshooting-tips/#h-slimy-brine
Holly, Thank you for the reply!! I have three 5-gallon pails of kraut and all three appear to have the same slime. The kraut is stored upstairs in my house with a 68 degree temp. If I relocate to the basement it may be 66 degrees. If I move it to my attached garage may be about 45 to 50 degrees. When I originally stomped it it was juicy but the top part of that appeared to dry out. I could add some water/salt solution to it if you think that would help. I originally did 5-pounds cabbage to 3-Tbsp salt. If you want me to move it to the basement or garage how long do I leave it and how will I know when it’s done. Thank you very much!
You’ll want to keep it above 60F if you want it to continue to ferment. I haven’t had good luck adding water or brine after the first week of fermentation. Impacts flavor and texture negatively.
Give it a week or two to see if the slime goes away. Just keep an eye on the texture and flavor making sure you’re still happy with it.
Thank you. Much appreciated.
Wonderful information. Thanks so much. Love making sauerkraut. I came here to find out why my sauerkraut didn’t bubble (and spill over) this time. What I did differently was to add some old brine from a previous sauerkraut along with the massaged in salt. It smells and looks fine but never bubbled. Maybe too much salt?
Too much salt, too cool in your home (below 60F), or old cabbage could all be reasons. Most likely the bubbles are there, but not visible. Does it smell like vinegar? Are the colors fading?
I don’t recommend adding old brine. There is plenty of bacteria on your vegetables and the bacteria in the finished ferment are different than at the beginning.
Thanks for your reply. Yes, first time I added old brine, though I had no real need to do it. The cabbage colour faded, tastes like sauerkraut, and I’ve been eating it and it is kinda salty. Thank you, great info
Hi! I have a first-time sauerkraut that is currently in week 4 and I tasted it after week 2 and it tasted just fine and didn’t smell weird. I’m getting ready to transfer it to the fridge and I noticed these peach/pink colored on the edges of some cabbage pieces that are against the sides and well under the brine; under the weights—is this the “normal yeast” you referenced above?
Yeast would just be on the surface. If you post a picture that would help. That might be from the bacteria, the cloudiness in the brine settling down into the jar. Usually, you see it as white at the bottom of the jar.
Hi Holly! I live in North Carolina and came across your site quite by accident. (The Lord works in mysterious ways. Lol.)
I’ve successfully made vinegars before but have never made sauerkraut nor knew anyone who had. So I checked out umpteen different sites with umpteen different directives…became completely confused as to who was right and who wasn’t…and finally decided to “wing it”!
After all, if our pioneer ancestors could figure out how to do this, I could, too. 🙂
(Same mindset as with the cookies I had baked back in 1975 without a recipe…that even the birds wouldn’t eat!)
So this past June…at the start of one of the hottest summers ever in NC…I bought one of those huge plastic containers that contain cheese curls/cheeseballs or popcorn for about $5. (wide mouth, screw-on lid)
Went home…emptied the cheese balls into 2 ziplock baggies…and then washed, rinsed, and air-dried the container and lid.
Took 2 large heads of store-bought green cabbage (16 pounds total) and one large carrot, removed & saved the outer “protective” leaves on each cabbage, peeled the carrot, and then hand-shredded everything as thin as possible.
Large handfuls of the shredded mixture were placed inside the container and patted down, creating 3-inch layers (approximate).
Each layer received a measured teaspoon of Plain Salt, two or three shakes of Fennel seasoning, a couple shakes of Caraway Seeds, and a couple pinches of Celery Seed. I did this with each layer, finally filling the container to just under the bottom of the container’s ‘mouth’.
Then I took my one-piece wooden rolling pin and started smashing the cabbage down with the handle. Some juice…maybe a cup…FINALLY showed up. And the cabbage amount had been reduced to only filling about half of the container now.
Some filtered tap water that had been covered with cheesecloth & left out overnight to “de-clorinate” was added until all the cabbage was covered. Then I added 2 TABLEspoons of plain salt along with several more shakes of Fennel and Caraway seeds “just to be sure” the mixture wasn’t too diluted.
Then everything was stirred well with a clean wooden spoon.
Then I tasted the water. It seemed to be quite a bit saltier than what I expected but brine is supposed to be salty, right?
Then I placed the washed “protective” cabbage leaves (removed earlier) on top of the whole mixture, and weighed everything down with a regular-size mayonnaise jar that was filled with water & tightly closed.
Then the large container’s lid was tightly screwed down.
I figured if gas started building up inside, the sides of the container should start bulging, signaling to me that the lid needed to be loosened “just enough” to allow the gas to escape and then quickly tightened back up again to keep air out. And that’s exactly what happened. 🙂
When I told my husband that I hadn’t followed any recipe, he looked at the finished jug and told me “Good Luck! I’M not eating that!”
I told him about the bubbles that should soon be showing up, too. So the container was placed on our coffee table so we could “monitor” it as we watched TV while it sat in constant air conditioning.
Two days passed…Hubby said “There’s no bubbles.”
Four days passed…Hubby said “I thought you said that bubbles would start, showing it’s fermenting. There’s still no bubbles.”
Three more days passed…Hubby said “The sides of the container are bulging out. I think you have botulism growing in it.”
It was gas…container was “burped”…then resealed.
And so far no mold/yeast/fuzzy things were growing in it!
The next week my hubby kept pointing out how the liquid was starting to take on an orangy-brown color and “probably needs to be thrown out because Silver Floss never looks like that!”
At that point, I removed the container from the living room and placed it on the floor in a corner of our spare “Computer and Kitty Rumpus Room” where it stayed undisturbed…for 5 1//2 months.
Yesterday I made the decision to finally throw the batch out since the liquid was even darker and bubbles had never shown up. Plus the container sides were bulging since I had only “burped” it that one time back in June. So I unscrewed the lid and took a timid sniff, expecting the worse.
It smelled like sauerkraut!
I tasted it. It TASTED like sauerkraut, albeit MUCH stronger and tangier than Silver Floss!
And it certainly wasn’t pristinely clear like Silver Floss, either. My swarthy batch looked like it had just come off a sailing ship in the 1700’s, ready to do battle with any food that wanted to challenge its uses and health benefits!
I needed to know if this DARK sediment-rich orange/brown concoction was still good and wouldn’t kill anyone who ate it!
Especially me since my hubby STILL says he won’t eat “that stuff”!
And that’s when I found your site, Holly! THANK YOU FOR BEING THERE FOR US!
I read EVERYTHING posted for the past four years. Everything! And I finally knew my chance of dying was slim to none as long as this batch passed the “Smell Test”, which it did with flying colors.
And it also passed the “Taste Test” although the brine is quite a bit stronger than I had expected. But the ‘kraut is crunchy and actually tastes GREAT!
Thanks so much for putting this beginner’s mind at ease!!
I AM STILL SO SURPRISED THAT THIS BATCH ACTUALLY CAME OUT! (Right now the batch is in the refrigerator.)
In fact, I’m looking forward to buying a large pork shoulder and making a crockpot full of “Sauerkraut & Pork” which my hubby loves!
Lololol…and he said he’ll never eat my homemade sauerkraut. How cute that he believes this. Lololol.
Your website is now my “Sauerkraut Bible”!!!
Sending you much love and Blessings! 🙂
What a fun story. Read 4 years of posts! Think of all that newfound knowledge. Now that your first experimental batch has passed the test, make a new batch following my step-by-step instructions. https://www.makesauerkraut.com/sure-fire-sauerkraut-in-a-jar/
And, do enjoy the sauerkraut in the pork dish (a favorite for us) AND eat some raw also for the gut health benefits. Let me know how the next batch goes.
Have you experimented with carbonated water with brine ferments? Could substituting a little club soda water favorably tilt the competition between mold and yeast in favor of yeast? (Likely not feasible with sauerkraut.) And could it be helpful to put a little hydrogen peroxide into the air lock reservoir? Finally, my 800g cabbage-beet-garlic ferment went way over the upper limit for a quart jar and I had to use a half gal jar to contain it (and am worried now after reading to limit the air inside the jar). Why did my prep produce so much more than you said it should in your recipe? The (red) cabbage was heavy and organic and I used a wood dowel to compact it extremely tightly. A tall 12oz olive jar stood in for the smaller one to hold down the top leaf under the brine.
I have the fruit fly maggot issue, but all my maggots are in the brine below the apples (I’m making apple cider vinegar). I suspect my sauerkraut is going to end up with the same issue although there is less liquid in the kraut as compared to the vinegar and I don’t see them yet. It is fermenting quite nicely and I see mother forming in the vinegar, but of course those nasty little maggots are gross. Any tips on how to get rid of it or do I need to toss the whole thing out? The ferment is about a week old so the apples have not descended yet.
I’m not sure about how to remove maggots from apple cider vinegar. In sauerkraut, they are on the surface and can be scooped off. Scoop them off?