My first batch of sauerkraut turned into a slimy mess and it took me 3 months to figure out why.

3 comments

3 Comments

margareto2613d ago

Sounds like your cabbage went for a swim instead of a ferment.

evan_green5213d ago

I read that slime usually means not enough salt. @angela587 is right about temperature too, my friend's batch went weird in a warm pantry. Took me a few tries to get it right.

angela58713d ago

Was it the temperature? My first few tries were a disaster until I realized my kitchen was too warm. The cabbage just turned to mush instead of fermenting right. Keeping everything cool and using enough salt made all the difference. It's a tricky balance to get right.