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My sauerkraut turned into a science project gone wrong
Three years ago in my old apartment, I made a perfect 2-liter batch of caraway kraut that lasted months. Last week, I tried the exact same recipe with the same 5 pounds of cabbage and it just would not bubble. Left it for 10 days in the same spot, checked the salt ratio twice, everything. Opened the jar today and it just smells sweet and weird, not sour at all. Did my kitchen ghosts mess with the microbes? Has anyone else had a batch just decide not to ferment for no clear reason?
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wren_jackson7d agoMost Upvoted
Blame the cabbage, honestly. Maybe you got a super clean, modern cabbage that never played in the dirt. My last batch just sat there looking sad until I realized my kitchen was freezing. Could be the temperature, or some weird antibacterial cabbage wax. Try poking it and whispering threats, that sometimes works for me.
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keith9437d ago
Honestly wren_jackson, whispering threats at your food sounds like a lot of effort for a cabbage. It's probably just a bad batch or something simple like the water. I'd just toss it and try again next week.
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