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My sauerkraut turned into a slimy mess and fixing it took forever
I started a big batch of sauerkraut about three weeks ago, using my usual recipe with just cabbage and salt. After a week, instead of getting crisp and tangy, it turned all slimy and weird. I spent the next two weeks trying to save it, checking the temperature, adding more salt, and even starting a tiny new batch to use as a starter. Nothing worked. I finally had to throw the whole thing out, which felt like a huge waste. The whole process, from starting it to giving up, took over a month. Has anyone else had their ferment go slimy and found a way to fix it, or is it just a lost cause?
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burns.richard1mo ago
Slimy kraut usually means bad bacteria won.
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white.seth1mo ago
Sliminess doesn't always mean it's lost to bad bacteria. It's often a sign of too much oxygen or wild yeast getting in there first. Once it gets that texture, it's pretty much impossible to fix.
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