Blew out 3 batches of sauerkraut before I figured out my mistake

For 6 months I kept getting this weird slimy texture on my kraut. I was using tap water from my kitchen sink and just tossing in salt. Then my buddy who brews beer asked if I was using filtered water because chlorine kills fermentation. One test with bottled water later and it came out perfect. Now I let my tap water sit out for 24 hours or buy the cheap gallon jugs. Anyone else have a simple fix like this that changed their whole fermentation game?

2 comments

2 Comments

drew_thomas928d ago

wait wait wait @wilson.jana thats genius actually. I never thought about the chlorine thing with kraut but boiling the tap water first makes so much sense for kombucha too. wish I figured that out before wasting 20 pounds of cabbage lol

wilson.jana28d ago

Started boiling my tap water and letting it cool down first and that fixed my kombucha problems right away.