by Steve_in_Denver on Wed Aug 06, 2008 1:41 pm
For a few years now I've been making small batches of sauerkraut in the ceramic liner of an old crock-pot -- it holds about two heads of chopped cabbage. Rather than submerging it under brine with a weighted plate, I cover the cabbage with a couple of food-safe plastic bags filled with water, weighted down with the crock-pot lid. They seal out the air beautifully, and I don't have to hassle with skimming the brine or rinsing out cloths.
I had the same thing happen to a batch I made last month, and thought maybe the unusual viscosity was because the cabbage wasn't very "juicy" and there wasn't as much brine as usual.
Regardless of why it happened, everything tasted and smelled okay, I ate the whole batch without any problems. The next batch I made turned out as usual. I hope this helps!
Last edited by
Steve_in_Denver on Fri Dec 19, 2008 2:44 pm, edited 1 time in total.