Jelly above spring onions sauerkrauts

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Jelly above spring onions sauerkrauts

Postby ales on Fri Jun 03, 2022 7:59 am

I've just opened my first batch of spring onions sauerkrauts and it tastes good. I added salt for 2% and kept them for 10 days at 20-22 C°. I used a high glass wrapped with food film.

Despite it tastes good I'm wondering about the jelly found above them.
As you can see from the picture, it is thick and firm - the hole in the centre has been created from the removal of a glass weight.

Is this jelly expected from onions' fermentation? Am I done something wrong? Am I waited too little time?

onion1.jpg
onion1.jpg (24.3 KiB) Viewed 764 times


onion2.jpg
onion2.jpg (62.9 KiB) Viewed 764 times
ales
 
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Re: Jelly above spring onions sauerkrauts

Postby Christopher Weeks on Fri Jun 03, 2022 10:15 am

It's hard to tell, as that looks milkier than I'd expect, but it could be a dextran bloom. (Search dextran on this forum.) Does it ride on top of your brine or is all the brine gelatinous? I'd put the glass back in the hole and leave it another 10-20 days and see if it goes away.
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Re: Jelly above spring onions sauerkrauts

Postby ales on Sat Jun 04, 2022 4:17 am

Yes, the entire brine is gelatinous and it is like a single block.

I looked for dextran online and I'm quite sure you are right.

Does any resources exist on this forum, or books, about the LAB fermentation process details and its intermediate states?

Thank you
ales
 
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Re: Jelly above spring onions sauerkrauts

Postby Christopher Weeks on Mon Jun 06, 2022 10:27 am

Nothing that I know of that is comprehensive, authoritative, and written for the layman. I sometimes read journal articles when I can find them online about detailed metabolic pathways, and I imagine there are textbooks.
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