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Post by Peter on Aug 20, 2015 20:05:39 GMT 10
I'm currently trying my first batch of naturally-fermenting sauerkraut and sauerruben. Salt and shredded cabbage were mixed and are sitting in a large jar, with the cabbage weighed down into its own brine with a plastic bag full of brine. The sauerruben is identical, except julienne turnip is used in place of shredded cabbage.
It has currently been fermenting for 4 days, and has started emitting a smell reminiscent of salt & vinegar crisps. Is this normal? I must note that I cannot see any sign of mould.
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Post by Peter on Aug 22, 2015 21:42:49 GMT 10
Aaaaaand there goes the first trial batch, covered in mould too deeply to scrape off. The problem was that the opening on the jars I used was too narrow, making it very difficult to weigh down the veg under its own brine. Lesson learnt.
I picked up a 3L fermenting crock for $99 this afternoon, so I'll have another shot tomorrow. I'm hoping to buy a couple of bigger ones in the coming months, unless I can find them cheaply at a hobby-ceramics shop (the type that sells un-fired ceramics for the hobbyist to paint, then return to the shop to use their kiln).
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VegHead
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Post by VegHead on Aug 23, 2015 7:53:44 GMT 10
Sorry to hear, but as you say lesson learnt. I bet the next run with a proper crock will put a smile on yer face.
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Post by Fractus on Aug 23, 2015 13:00:04 GMT 10
I saw a show on TVs vasilli's garden wher a cabbage was stored and then fermented in a 20 l plastic drum with the wide lid. I will search for it on you tub
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Post by Peter on Aug 23, 2015 13:25:13 GMT 10
I saw a show on TVs vasilli's garden wher a cabbage was stored and then fermented in a 20 l plastic drum with the wide lid. I will search for it on you tub I remember seeing that some time ago - they stored whole cabbages, rather than shredded. I think I will try this one day using a large, wide mouth brewing drum or water storage drum with an airlock, as long as the contents and container don't affect each other. I could only really justify this if I get a decent vegetable garden going (which is the goal). Thanks for the reminder about this show. So far I've set the dehydrator going today with carrots and kale; starting a new batch of sauerkraut is down for this afternoon. |
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Frank
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Post by Frank on Aug 23, 2015 16:44:20 GMT 10
That's sucks Pete, good luck with the next batch!
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Post by Peter on Aug 23, 2015 16:49:04 GMT 10
It doesn't bother me too much, as I've learned from this. Yet another reason to practice as many things pre-crunch, rather than leave it to become a life-death issue.
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Post by Peter on Oct 16, 2015 14:11:18 GMT 10
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VegHead
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Post by VegHead on Oct 17, 2015 6:26:16 GMT 10
Thanks for the link Mr Pete.
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VegHead
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Post by VegHead on Oct 17, 2015 10:10:24 GMT 10
Just checked my kraut as there was a distinct 'odour' in the kitchen and bugger me, the kraut reeked and was covered in a white film (mould?) So I dug deep down and gave it a crack … nice, but it was only a week old. I think it may have been too warm in the kitchen with the wood stove on all the time. Any tips you can pass over Mr Pete??
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Post by Peter on Oct 17, 2015 10:55:31 GMT 10
There's a section on that in the above link; iirc a white film may be okay, but any slime is dangerous and a sign things have gone wrong. Did you add brine you made from water and salt, or just salt the cabbage and use its own liquid? The other thing is was the cabbage completely submerged under the liquid?
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VegHead
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Post by VegHead on Oct 17, 2015 11:49:51 GMT 10
The cabbage was completely submerged and I added extra brine. After reading the above link (always funny after the fact) that the kraut was probably okay as it was distinctly a white film and the kraut based fine. Always good to be learning new things and I'll get any ferment on the go once I source some cabbages. Thanks Mr Pete for the advice.
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Post by Peter on Oct 17, 2015 14:12:37 GMT 10
Any time.
I suspect that the film may be oils released from whatever vegetable is being fermented. I'd be interested to see some qualified information on that.
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Post by Peter on Oct 19, 2015 20:30:19 GMT 10
The current batch of sauerkraut (made with red cabbage) seems to have developed mould. The only reason I can think of is that I took the lid off to check it too often, allowing oxygen and mould spores into the crock.
I should get some glass jars with air locks in the next couple of days, so I'll be able to see what's happening without opening the lid.
Learning, learning, learning.
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Post by Peter on May 24, 2016 20:06:10 GMT 10
I've just got some home made sauerkraut out to go with dinner tonight and found the flavour is perfect but there is a slight reduction in texture. This batch has been in the fridge since late October; 7 months is a decent life IMO.
I'll keep using it occasionally to see when the taste changes, as that will be the surest sign of degradation.
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remnantprep
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Post by remnantprep on May 24, 2016 20:11:48 GMT 10
I love sauerkraut but I buy it! I have tried to make it once though!
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Post by Peter on May 24, 2016 20:21:02 GMT 10
The bought stuff - unless traditionally fermented from a farmers market or similar - is generally vinegar-based rubbish. This stuff is the goods. Cabbage, salt and time - that is all.
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remnantprep
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Post by remnantprep on May 24, 2016 20:22:33 GMT 10
Yeah haaha still tastes good!
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Post by Peter on May 24, 2016 20:23:56 GMT 10
You mean the store-bought vinegar stuff? I disagree - it doesn't taste good. The proper stuff is incredible.
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remnantprep
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Post by remnantprep on May 24, 2016 20:25:30 GMT 10
Hahaha! Will have to try and make it again!
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