Saturday, December 15, 2012

Kraut & Unwanted Cultures

Cockiness it not helpful in fermenting. I attempted a batch of sauerkraut using The Versatile Vegetable cookbook as a guide. I wanted to make some for my family and a friend. I mixed up this batch, excited about the pending tanginess twelve to fourteen days away. Folly. Pure folly.

Despite past fermenting successes, this one was a complete failure. I've never seen such a carpet of mold over the top. Perhaps it wasn't that bad. As I dumped the mixture, I practically shed a tear with all that tangy goodness going back to dust. But I didn't want to chance it, especially as I planned to share it. No one needs a food borne illness as a gift...the gift that keeps on giving for 48 hours or so.

Added to this kraut misstep is a failed kombucha brewing. For the first time ever, it also molded over the top. I took a break & hope to get back in the swing. Many to dos on my list, this one is lower than the others right now.

1 comment:

  1. I believe when I saw Sandor Katz speak about fermentation, he said no one has ever gotten food bourne illness in the us from fermented vegetables. I usually scrape the mold of the top and toss the topmost layer and the bottom layers are fine


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