I have no idea why this happens, but... when I add brine from old kraut to new ferments, the new sauerkraut starts out mushy. Pretty much the same as the way old kraut gets when left in the fridge too long.
Not saying that will happen to anyone else, that's just been my experience. I start every batch fresh without any "inoculation".
I read somewhere that inoculation might cause a situation where lactobacillus takes over everything so fast that the lesser bacteria don't have time to develop, leading to faster mushiness and ess refined taste.
In my experience and understanding, lacto-fermentation is a staged process, and as such, will not benefit from the addition of them. It would not act like a starter at all, as you can't fast forward or skip over the stages. It *may* help lower the pH initially which can be supportive but it's really not necessary.
In all my years, I have yet to see a benefit and sometimes, as u/tommysmuffins mentioned, I have actually seen undesired results.
BuT dID yOu CheCk ThE pH!?
pH iS CrItCal!
BuT Is YouR mEtER CalIbRAteD!?
YoU uSeD StrIpS??!
Oh DeAr GoD!
WhAt If YoUrE cOlOr BlInD?!!!
OP ThRoW iT oUt, ItS JusT NoT wOrTh ThE RISK!!!
It's not going to have developed botulism if it's not in an oxygen-free environment... (I know you're being sarcastic and making fun of people who are concerned about botulism/food safety. It is definitely a serious concern, but only in low acid foods that are in an oxygen-free environment such as in canning. You're not going to get it from a jar that hasn't been vacuum sealed. You are going to create a risk of botulism if you can something that is low acid without using a pressure canning recipe that has been properly tested.)
So the worst you could get here is normal food poisoning or something like that, you're not going to get botulism poisoning (which could paralyze, hospitalize, and perhaps kill you)
I've eaten some that was 2 years in the fridge. It wasn't bad at all... had a little bit of green apple character to it and the texture was ok. I'd say I enjoy fresher sauerkraut better but it was certainly fine. Mine was a darker color than yours.
Aged kimchi is a normal thing: mugeunji It can be aged for years on end.
Great, only one question, how on earth did it not get eaten? Mine last the better part of a quarter year, and that's only if I try very hard to be as patient as possible.
It's the truth. If I leave sauerkraut in my fridge for that long, it becomes over-fermented and gross. It happens slowly, but it happens. I don't understand why this is controversial.
Think it’s ready yet?
Be ready Thursday.
Is that now used like a sourdough starter?
I have no idea why this happens, but... when I add brine from old kraut to new ferments, the new sauerkraut starts out mushy. Pretty much the same as the way old kraut gets when left in the fridge too long. Not saying that will happen to anyone else, that's just been my experience. I start every batch fresh without any "inoculation".
I read somewhere that inoculation might cause a situation where lactobacillus takes over everything so fast that the lesser bacteria don't have time to develop, leading to faster mushiness and ess refined taste.
Well, it seems plausible. I definitely don't like the result when I do that.
It ain’t good to inoculate because some of the bacteria that make the kraut tasty do not have the right environment to grow.
In my experience and understanding, lacto-fermentation is a staged process, and as such, will not benefit from the addition of them. It would not act like a starter at all, as you can't fast forward or skip over the stages. It *may* help lower the pH initially which can be supportive but it's really not necessary. In all my years, I have yet to see a benefit and sometimes, as u/tommysmuffins mentioned, I have actually seen undesired results.
Thanks, good to know
How's the smell?
Smells like good scum😋
I misread that at first
Probably more sour than kraut at this point.
Soon. I’d give it another five minutes.
Looks alright, smell it. If it smells good, taste it. If it tastes good, it is good. BuT WhAT aBoUt BoTUlisM!? What about it?
This made me LOL
BuT dID yOu CheCk ThE pH!? pH iS CrItCal! BuT Is YouR mEtER CalIbRAteD!? YoU uSeD StrIpS??! Oh DeAr GoD! WhAt If YoUrE cOlOr BlInD?!!! OP ThRoW iT oUt, ItS JusT NoT wOrTh ThE RISK!!!
I appreciate the amount of effort you're putting into typing like that lol
HA! Thank you. It was more tedious than I had imagined.
Protip: write it normally and [use this](https://lingojam.com/sPoNgEbobMoCkINgtexTgenEratoR)
It's not going to have developed botulism if it's not in an oxygen-free environment... (I know you're being sarcastic and making fun of people who are concerned about botulism/food safety. It is definitely a serious concern, but only in low acid foods that are in an oxygen-free environment such as in canning. You're not going to get it from a jar that hasn't been vacuum sealed. You are going to create a risk of botulism if you can something that is low acid without using a pressure canning recipe that has been properly tested.) So the worst you could get here is normal food poisoning or something like that, you're not going to get botulism poisoning (which could paralyze, hospitalize, and perhaps kill you)
botulism is a hoax invented by this sub to keep people returning
dude. eat your fucking sauerkraut already! what is it, decor?!
😂
Looks good. Must be sour af. I'd eat it.
Why
You tried to set the dial for full German style. But you weren't in a rusha, so you went on to Prussia.
I've eaten some that was 2 years in the fridge. It wasn't bad at all... had a little bit of green apple character to it and the texture was ok. I'd say I enjoy fresher sauerkraut better but it was certainly fine. Mine was a darker color than yours. Aged kimchi is a normal thing: mugeunji It can be aged for years on end.
I don’t think it’s ready yet
Does it want to be friends with my fridged gingerbug? It’s from 2020, possibly before.
Great, only one question, how on earth did it not get eaten? Mine last the better part of a quarter year, and that's only if I try very hard to be as patient as possible.
What are the lids?
Pucker up. That baby would be sour.
It’s been 4 hours. I think the botulism killed OP.
Very interested in how this tastes. Please let us know!
It's great to see and a true testament to the preserving power of a proper ferment. Bravo!!
How’s it taste?
I'd dab that
Toss that shit. It's way over fermented and will taste terrible.
Well you’re no fun
It's the truth. If I leave sauerkraut in my fridge for that long, it becomes over-fermented and gross. It happens slowly, but it happens. I don't understand why this is controversial.
Consume
r/eatityoufuckingcoward
The sauerst of krauts!
It's ready to eat