DLFL wrote:The cabbage was well onto getting sour. I let it go a few more days and it is now real salty. I am guessing my kitchen scale is not very accurate for small weights. Better luck next time!
Dick, I'm sorry to hear about the 'kraut going awry!
My biggest issue has been trying to find a location in our home that has a steady temperature around 65-70! No such luck....
My walk-in pantry where I had placed the kraut jars NEVER got over 65° (and stayed between 59-65° the whole time. Great 'root cellar' conditions, maybe, but not in the temp zones needed for good sauerkraut (65-70°F). After 5 days of no action, I moved the jars.
The kraut jars now reside just inside our attic door (top of stairs landing). Now according to the gauge I keep with the jars (temp & humidity gauge), the temps are warmer, but I'm still getting a big drop-off at night (70-75° daytime temps, but dropping to the mid-50s at night. To counter this nighttime drop, I've been wrapping the jars in heavy blankets....Jeez, this is high-maintenance cabbage!
The good news, bubbles have been forming (fermentation!) and the bright green of the raw cabbage has transformed to a paler straw yellow one associates with kraut. More to come...
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8