Sauerkraut brine level drops

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Sauerkraut brine level drops

Postby stone on Mon Jun 04, 2018 11:18 am

I've made a few batches now, and this time, the brine level
dropped a little bit. And I was wondering if this is a result
of not mashing the cabbage enough. Is this another reason
why the cabbage needs to be pounded? So that the cabbage
becomes a releaser of fluids, not an absorbent ?

Second, I tried to use less salt this time and the sauerkraut
seems weaker, in its effect gastro-wise, and even milder
in sourness and flavor. I tried to use 2% brine and minimal
sprinkling while mashing.

Does more salty encourage more microbiota?

Lastly, how can I get it to be more sour?

Thanks.
(BTW, I use the fido jar method)
stone
 
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Re: Sauerkraut brine level drops

Postby Christopher Weeks on Tue Jun 05, 2018 7:50 am

Normally, I can attribute brine-drop to evaporation, but if you're in a Fido, that's not happening much. Pounding the cabbage does rupture cell-walls and allow fluids out, but it seems to work out for me whether I lightly bruise it or pound the hell out of it.

How long did you age it? IME, sourness relates most clearly to age and whatever process I follow, after four months, it's sour.
Christopher Weeks
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Re: Sauerkraut brine level drops

Postby Arniepix on Mon Jun 11, 2018 3:45 pm

How long has the kraut been fermenting? In cooler temperatures, you need to let it ferment longer (warmer temperatures= shorter ferments).

Also, reducing the salt may have reduced the amount of liquid that the cabbage releases, hence less brine.
Arniepix
 
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