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My whole batch of sauerkraut turned to mush and I think I know why
I was so excited to finally use the red cabbage I got from the farmer's market. I packed it into my big crock on Tuesday, weighed it down, and left it in the cool corner of my kitchen like always. By Friday, it just smelled... off. Not sour in a good way, but kind of sweet and rotten. I opened it up and the whole thing was a slimy, pink mess. I'm pretty sure my kitchen was just too warm this week, we had that weird 80-degree spike. I had to dump about three pounds of cabbage and caraway seeds down the disposal, what a waste. Has anyone else had a batch go bad that fast when the room temp gets a little high?
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