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So..
1 small batch came out fine
1 big batch did not. But I know what went wrong. At least I think so. I didn't pack it proper and not enough weight on top.
I had some mould which I removed and it didn't come back but the kraut had become mushy.
I used 2.5% salt in both batches. It was (unexpectedly) already quite warm at day time for batch 2.
Has anyone successfully made sauerkraut at fluctuating temps?
Between 10 and 35 oC (50 and 90 F).
Higher salt?
Or wait for next winter or use fermentation fridge?
1 small batch came out fine
1 big batch did not. But I know what went wrong. At least I think so. I didn't pack it proper and not enough weight on top.
I had some mould which I removed and it didn't come back but the kraut had become mushy.
I used 2.5% salt in both batches. It was (unexpectedly) already quite warm at day time for batch 2.
Has anyone successfully made sauerkraut at fluctuating temps?
Between 10 and 35 oC (50 and 90 F).
Higher salt?
Or wait for next winter or use fermentation fridge?