My sauerkraut turned into a slimy science experiment for a solid month

I followed a basic recipe from a book but my batch in a Cincinnati basement just would not firm up, staying weirdly slick for over four weeks. I finally figured out the temperature was way too steady and warm, killing off the good bacteria. Has anyone else fixed a slimy ferment by moving it to a cooler spot?

2 comments

2 Comments

patricia_king2312d ago

Ever check if your salt was iodized? That stuff can mess with the ferment.

the_emma12d ago

Totally learned that the hard way, patricia_king23. My first kraut batch turned into a weird, slimy science project because I just grabbed the regular table salt. Now I'm paranoid and only buy the big box of plain kosher salt.