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Sauerkraut Six Weeks Ferment | by ccbarr
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Sauerkraut Six Weeks Ferment

I decided to end this batch after six weeks of fermenting. It has a nice kraut smell, even more than the four week ferment batches. One odd thing, I used a measured shot glass with red dye or ink on the outside of the glass to hold down the cabbage in the Ball mason jars. In the six week ferment, the red ink completely dissolved from the shot glass. I had no idea that could happen. So, I emailed the company hoping the decorative ink/dye/whatever is not toxic to my sauerkraut batch. It tastes fine. After this experiment, I think that I will allow all my future sauerkraut batches to ferment six weeks. It really made a difference in taste in my opinion.

 

Followup: Next time I will use clear glass items to weigh down my cabbage. Although the company that made these shot glasses said the dye is non-toxic, they also said the acid created by fermentation could dissolve the enamel on the surface of the item. Who knew glass could be so complicated? So, I will be discarding the sauerkraut and making a new batch eventually.

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Taken on March 5, 2015