Is already-fermented then air-exposed sauerkraut truly bad?
Posted: Wed Nov 30, 2016 4:36 pm(To avoid potential confusion: please note that this post refers to past batches of sauerkraut- not the batch that I made a separate post about today.)
With some recent batches of sauerkraut that fermented and tasted fine, when some became exposed to the air (because I was just starting out and had not yet got a satisfactory submersion-sustaining mecahnism in place) it started smelling like sour cheese. It also tasted like it too, kind of a creamy flavour... kind of... enoyable.
I have read about the importance of maintaining submersion whilst fermenting and then for storing. But there was a difference with the krauts that were not kept submerged during fermenting to those that were fermented and then exposed. The former didn't ferment properly and began to smell increasingly cheesy in (imh) a nauseating way. Whereas the latter began to smell like sour cheese and I found it pleasant.
The sour cheese smell/ taste has occured both when the kraut at the top of the jar became exposed, but also when I made a kraut salad that I saved in the for the next day.
Anyone know what kind of bacteria grows on already fermented but then air exposed kraut- that causes the sour cheeseness?
Anyone know about the difference between that and the kind that grows on not yet fermented kraut that is exposed?
Anyone else like this scent and flavour?
Thank you!
With some recent batches of sauerkraut that fermented and tasted fine, when some became exposed to the air (because I was just starting out and had not yet got a satisfactory submersion-sustaining mecahnism in place) it started smelling like sour cheese. It also tasted like it too, kind of a creamy flavour... kind of... enoyable.
I have read about the importance of maintaining submersion whilst fermenting and then for storing. But there was a difference with the krauts that were not kept submerged during fermenting to those that were fermented and then exposed. The former didn't ferment properly and began to smell increasingly cheesy in (imh) a nauseating way. Whereas the latter began to smell like sour cheese and I found it pleasant.
The sour cheese smell/ taste has occured both when the kraut at the top of the jar became exposed, but also when I made a kraut salad that I saved in the for the next day.
Anyone know what kind of bacteria grows on already fermented but then air exposed kraut- that causes the sour cheeseness?
Anyone know about the difference between that and the kind that grows on not yet fermented kraut that is exposed?
Anyone else like this scent and flavour?
Thank you!
