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Thursday, September 13, 2012

I need your help, good or bad sauerkraut?

I need your help, please. About two months ago I made a batch of sauerkraut and when I came home from California I noticed that it was dark near the top of the jar. I simply don't know what that means, I can guess.
This is the first time I have attempted to make my own sauerkraut. I'm not one who normally eat sauerkraut but I'm trying to add more fermented foods to my diet. I had read that homemade was better for you and taste  better than store bought.
So I checked my books and the internet, then decided to make it in a jar. I did not realize you could and was so excited I could seeing how I do not own a crock.

Now seeing how it has darken, I do not know if it is any good, so I'm seeking your help.

The blue tape is showing where the brine is at.



And this is what it looks like inside. Smell just fine, like what sauerkraut should smells like.
There is no visible mold, bubbles or frothiness.
P.S. I have had it on the counter the whole time. Should I've refrigerate it?



So I am stumped.
Is it bad or good?
I'm thinking the dark portion is bad but is the rest of it good. If it is good can I eat it safely or if it's bad should I give it the chickens?
I'm asking if you have experience in making your own and know about what I have, could you please help me.
Could you leave a comment or you could email me at
samspalace2@hotmail.com


Thank you so much.






























8 comments:

  1. Wow, I have no idea but I sure would like to know the answer. I love sauerkraut and have often thought about making my own. I'd bet it's just oxidation but I know you want to be safe.
    I found these posts on Rurification.blogspot.com that might help
    http://rurification.blogspot.com/2011/12/sauerkraut.html
    http://rurification.blogspot.com/2011/01/sauerkraut.html

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  2. I'd ditch the dark stuff and save the rest personally...

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  3. I'd throw it out and not even give it to the chickens. Botulism can be fatal even to animals.

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    Replies
    1. Botulism is not an issue in sour food.

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  4. I agree with Nancy #1 -- scoop out the dark and save the good. xo

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  5. I will ask my mother in law she makes it every year and get back to you!

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  6. Mother in law says it always turn brownish even in the crock! The top may get moldy and dry if so throw the to inch or so away until that part is removed but brownish is normal..I don't eat it but my husband always does. After it is ready you might want to can it if you are going to keep it very long but if one jar is all you made and when it is done at that stage refrigerate but not before it sits the right amount of time. Hope this helps.

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  7. Thanks all of you. I never thought about botulism, being that it is an acid environment. So I had to look it up. Botulism toxin does not live in a Ph of 4.6 or lower. That's good. But as far as the discoloring like Nancy and Lisa have said is what I am finding. Throw it out. I do have a request for my question from a food expert I'm waiting on. So thank you everyone for your input and I'll keep listening to your answers.

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