The week my sauerkraut turned into a science experiment gone wrong

Last June I forgot about a 5-gallon batch of kraut for 11 days and when I cracked the lid the whole garage smelled like a gym sock that had died. Anyone else ever salvage a batch that went way past the normal ferment time, or is it just compost at that point?

2 comments

2 Comments

anthony_jackson14d ago

Taste it before you toss it. 11 days past normal isn't the end of the world, it just makes it more sour and funky. Kahm yeast or a little fuzz on top doesn't ruin the whole batch if the liquid's still covering everything.

faitha4013d agoMost Upvoted

Last winter I had a batch of jalapeno ferments that was 14 days overdue (oops, totally forgot about it in the back of the fridge) and it was the best hot sauce I've ever made. That funky sour taste just adds so much depth, you know? I always tell people the sniff test and a tiny lick on the tip of your tongue will tell you way more than a calendar date ever could. I've scooped off a little white fuzz before and the rest of the jar was perfectly fine, as long as the liquid stayed covering everything.