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My sauerkraut in a 2-gallon crock went fizzy and pink after a week
I was in my kitchen in Austin, and the brine started bubbling over the weight. I skimmed the weird layer and added more salt, but the smell stayed off. Would you toss the batch or let it ride?
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grantp146mo ago
Pink and fizzy sounds weird, but is it actually dangerous? I've had some funky ferments turn out fine.
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paul_taylor216mo ago
Pink fizz means serious bacteria, my friend.
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vera_robinson366mo ago
That's not always true, it can just be harmless yeast. The fizz is normal.
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