Sauerkraut - Wildlife Gardeners

amelanchier · 08-21-2017, 03:41 PM

Are there any sauerkraut experts here? I've made it twice. The second time came out better than the first, but this time the brine soaked back into the cabbage after I put it into the fridge, and I'm wondering what to do now.

Martha · 09-06-2017, 05:31 PM

It should be fine in the fridge. If you are concerned, you can always add more briney water.

amelanchier · 09-06-2017, 10:30 PM

Thanks, Martha. It tastes a little more salty than I would like. I don't know if that's due to the reabsorption or not. It might not even be more salty than it ought to be, just the way I taste it. It's still good so far, especially with something like potatoes.

Martha · 09-07-2017, 09:11 AM

Try pressing the cabbage down really hard. That is usually enough to keep it submerged. I've had some in the fridge with little to no liquid and it was fine. Probably due to the salt..

amelanchier · 09-09-2017, 08:52 AM

So far you've been right! It's been in there three or four weeks and it's been fine. Even starting to taste a touch less salty, perhaps because of the additional fermentation.

08-21-2017, 03:41 PM	#1
amelanchier WG Facebook Administrator Join Date: Mar 2009 Location: Lyme, NH	Sauerkraut Are there any sauerkraut experts here? I've made it twice. The second time came out better than the first, but this time the brine soaked back into the cabbage after I put it into the fridge, and I'm wondering what to do now. __________________ "I take the part of the trees as against all their enemies." -J.R.R. Tolkien

09-06-2017, 10:30 PM	#3
amelanchier WG Facebook Administrator Join Date: Mar 2009 Location: Lyme, NH	Thanks, Martha. It tastes a little more salty than I would like. I don't know if that's due to the reabsorption or not. It might not even be more salty than it ought to be, just the way I taste it. It's still good so far, especially with something like potatoes. __________________ "I take the part of the trees as against all their enemies." -J.R.R. Tolkien

09-09-2017, 08:52 AM	#5
amelanchier WG Facebook Administrator Join Date: Mar 2009 Location: Lyme, NH	So far you've been right! It's been in there three or four weeks and it's been fine. Even starting to taste a touch less salty, perhaps because of the additional fermentation. __________________ "I take the part of the trees as against all their enemies." -J.R.R. Tolkien

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09-06-2017, 05:31 PM	#2
Martha Unicellular Fungi Join Date: Feb 2016 Location: Brooklyn, NY	It should be fine in the fridge. If you are concerned, you can always add more briney water.

09-07-2017, 09:11 AM	#4
Martha Unicellular Fungi Join Date: Feb 2016 Location: Brooklyn, NY	Try pressing the cabbage down really hard. That is usually enough to keep it submerged. I've had some in the fridge with little to no liquid and it was fine. Probably due to the salt..