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Update: My sauerkraut turned into a science experiment
About a week ago, I opened my usual 2-gallon crock expecting that nice tangy smell. Instead, it smelled like a wet dog and looked a bit slimy. I'd used the same recipe from my grandma for years, but this batch just went off. I think the kitchen was too warm after we had that heat spike in early May. I ended up pouring the whole thing down the drain, which felt like a real waste of good cabbage. After a good scrub with boiling water, I started a new batch yesterday with an extra airlock I had. Has anyone else had a batch go funky from a sudden temperature change? What's your backup plan when a ferment fails?
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taylor.betty1mo ago
I used to dump a batch at the first weird smell, but I learned the hard way that sometimes you just gotta wait it out. That patience saved my last kraut.
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the_cora1mo ago
Actually, that wet dog smell is just a normal phase some ferments go through... it usually settles down if you leave it alone.
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