My sauerkraut is too sour

Cover the kraut with water or apple juice and let it soak for 30 minutes. This was left to boil for several hours.

When you are faced with a sauerkraut that has something undesirable on top you do not always need to throw the whole thing away.

My sauerkraut is too sour. Today I used two quarts of sauerkraut and added about three quarts of water. After adding the sausage pork and dumplings my 8 quart pan was pretty full. This was left to boil for several hours.

When I tasted it however the sauerkraut was too sour and salty to the extent of almost being inedible. I made sauerkraut while traveling in hotels in England and Scotland to show how easy fermenting is In general Its supposed to be that way If you find it suddenly too sour2Try bavarian kraut its a mild sweet and sour with caraway seeds something like that depending on the flavors that youre working with in my opinion sauerkraut sold refrigerated stays fresh and tasty for months. Make Sure Your Sauerkraut Mixture is Under the Brine The fermentation of sauerkraut is an anaerobic process.

This means your mixture of sauerkraut needs to remain below the brine by using a fermentation weight of some sort. Even if you are using a lid with some type of airlock your fermenting sauerkraut mixture still needs to be below the brine. Sauerkraut German for sour cabbage is part of a whole family of fermented foods that we enjoy such as beer yogurt bread wine and cheese.

Though fermented cabbage may not have an appetizing sound it has a storied history enjoyed by the Romans the Chinese who worked on the Great Wall the Mongols and of course my German ancestors. When you are faced with a sauerkraut that has something undesirable on top you do not always need to throw the whole thing away. Often it is just the top layer and maybe the first inch of sauerkraut that must be composted.

Everything under the brine is anaerobic and safe to eat. The best thing to understand is if it is bad you will know it is bad. The easiest way to remove excess salt from sauerkraut is to dilute the brine with filtered tap water.

If your sauerkraut is still too salty rinse it carefully with filtered water. Then let it soak in unsalted water for a few days. In this article well go over how to fix sauerkraut that has gotten a little too.

Another way to decide if your sauerkraut is finished is by smell. If you dont have a good sense of what sauerkraut smells like buy some and smell it. Warm it a bit on the stove and the smell will become more pronounced.

It smells pleasantly sour almost vinegary. Drain your sauerkraut in a colander and rinse it well with cold running water. Taste a few shreds of the kraut.

If its unusually strong-flavored as some artisanal brands often are place it in a large glass or plastic mixing bowl. Cover the kraut with water or apple juice and let it soak for 30 minutes. You only need to let your pickles soak for about 10 to 30 minutes depending on how sour they are.

Taste the pickles every ten minutes to make sure they do not get too diluted. If the pickles sit in the water for too long they could lose all of their flavor. Do not do this with every jar of pickles at the same time.

Sauerkraut is enriched with proteins vitamins A B C and K plus other essential amino and fatty acids. Although sauerkraut is an excellent source of dietary fiber and other nutrients eating too much of it if you are not used to it can make you experience some side effects such as diarrhea cramping and even indigestion. My sauerkraut is crunchy not soft.

This traditional low-salt fermentation keeps your cabbage crisp. It will soften a bit over time but it will always be a bit crunchy. If you like to make it less crunchy use a mandoline style slicer set at 18-inch or less.

If the sauerkraut is too sauer. Ive just had an email from Jurgen Schultz of Somerset West. Hes suggested that if the sauerkraut out of the bottle or can is to tart you need to cut it with onion and apple.

The proportions are 211 as in 50 sauerkraut. Saute the onion in a lug or two of canola or olive oil. Handy flowchart to help you make a delicious brine for your sauerkraut and other fermented vegetables.

Lets walk through this flowchart adding some hints along the way. Start by shredding or slicing your cabbage then adding the salt but here is a hint. If all of your cabbage is in the bowl and you salt it and its too salty the flowchart.

I was going to eat leftover sauerkraut for breakfast. Surprisingly it was too sour. Apparently your tastebuds are sharpest in the morning.

So I cooked bacon and made everyone a bacon sandwich. My mom had eaten earlier. But it is elder abuse to not share your bacon.

All my dogs wanted bacon and the old man cat wanted some too. Sauerkraut refers to pickled cabbage. Translated literally it means sour cabbage The sour part comes from pickling cabbage with brine.

The brine helps extract water.