Found out my sauerkraut has more probiotics than store bought by a factor of 10

2 comments

2 Comments

Oh man, "a factor of 10" is huge. That really stinks, I know how much work goes into making your own kraut. I had a batch go bad last year and it was so discouraging after all that waiting and chopping. Are you sure it's totally ruined or is it just a little funky? Sometimes they can be saved if you skim off the top.

jason2501mo ago

My buddy Mark once had a whole 5-gallon crock of dill pickles turn to mush (a bacterial thing, he thinks). He just pitched it and started over, but man, the smell lingered in his garage for weeks.