Sauerkraut

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Sauerkraut

Postby supercrewed on Sat Sep 18, 2021 7:20 pm

Hello all, I recently made two heads of green cabbage into kraut, two days apart, and one of the half gallon canning jars is a darker color than the other. They both smell sour, and they tastes ok, but the darker one is not as salty, and is more sour, could this be an issue?
There is no mold, or scum.
Thank you, let me know your thoughts
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Re: Sauerkraut

Postby Christopher Weeks on Sun Sep 19, 2021 5:49 am

Welcome to Wild Fermentation!

I'd expect one with less salt added to ferment faster. But it also might not keep as well. Could it be an issue? I can't say for sure that it won't be, but my guess is you're fine unless the amount of salt is dramatically different. My guess about the color is that it's an artifact of the greatly increased brine in the later jar. Feel free to post this again in the veggie ferments board to get more eyes on it.
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Re: Sauerkraut

Postby supercrewed on Sun Sep 19, 2021 7:21 am

Thanks, I discarded it.. I'm new to this, so i don't want to take a chance over 3>oo dollars for the cabbage..
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