My first batch of sauerkraut turned into a slimy mess

Was in my kitchen about two months ago. Had a 2-liter jar of cabbage going. After five days, it wasn't crisp. It was weird and slick. I read online to add a bit more salt. So I made a fresh brine with 2 tablespoons of salt per quart of water. Poured it in. Waited two more days. The sliminess went away. Has anyone else saved a batch like this?

3 comments

3 Comments

vals3817d ago

Oh man, that slimy texture is the WORST. Had the same thing happen with my first try at fermented carrots. Totally freaked me out. A stronger salt brine was the fix for me too, just like you did. It rebalances everything and the good bacteria can take over again. Really glad your batch recovered, it's such a good feeling to save a ferment.

the_keith17d ago

Totally freaked me out" seems a bit strong, vals38. It's just slimy veggies, not a home invasion.

gray_walker4919h ago

Slimy veggies are basically a home invasion for your taste buds.