My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?

  • My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok? STW

    Recently I started a batch of sauerkraut, the first after several years. Unlike my previous batches this one is much smaller (half a head of cabbage, as opposed to several full heads), uses Morton's Kosher salt as opposed to sea salt, and fermentation was started in a large bowl as opposed to a crock.

    Today I received a new crock, and transferred the batch from the bowl into the crock. The sauerkraut is about 72 hours old, and seems to be progresssing and expected--however as I transferred the kraut I noticed that the brine appeared slimy as it dripped. Aside from it's appearance when dripping it seems normal (I tasted a small amount, it smells like it should, and when the brine is standing still it appears normal. I also ran some of the extra brine through my fingers and it didn't feel slimy).

    I'm curious if this is normal--perhaps either because the the kraut is relatively young (at only 3 days), or perhaps because of using "plain" kosher salt which may have additives such as anti-caking agents. Or perhaps it is perfectly normal and I've just never noticed it before, as I've never transferred a batch between vessels before.

  • I recently made a batch of kimchi and had the same experience - slimy looking brine. That said, I had added red pepper slices (which was new for me).

    The kimchi tasted normal and I ate it and experienced no ill-effects.

    I say it's good. IANADr

    Edited to add: Here's a link to a dealing with fermented food that may have problems. It doesn't directly address the slimy water, but could be valuable.

fermentation pickling sauerkraut
Related questions and answers
  • I have been trying to brine chicken and it never seems to brine successfully. I have followed the brine procedure correctly. I added 2 litres of spring water to a stainless steel pot with 140g kosher salt and stirred until completely dissolved. I then added the chicken(weighs 1kg) and left for 8 hours. After cooking I always notice the brine hasn't reached some parts of the chicken, usually parts of the leg. It also doesn't taste salty, plump or juicy. I have varied salinity(up to 10%) and even left the brine from between 12-40 hours however the brining still varies and I never get

  • I cured my own corned beef recently, and cooked it sous vide (a la J. Kenji Lopez Alt). The result was superior to the pre-cured joints I've boiled to oblivion in the past to be sure, but it was unpalatable salty. I'm trying to figure out what I did wrong and how to correct it, and I'm going in a couple of main directions. Too much cure. The recipe had kosher salt and pink salt. I substituted tender quick for pink salt. Perhaps the concentrations are different? Perhaps I don't need both kosher and TQ? I also noticed some of the salt took almost a week to dissolve. Maybe that points

  • stainless steel pan with copper-sandwich bottom and mineral-based nonstick coating; a plain cast iron pan. I have noticed that the buzz seems to stop when I fill the cookware with enough food..., it continues several seconds, then stops, then appears again, and so on. Sometimes it is completely missing. It seems to be dependent on the weight of the cookware. Once I cooked with an enamelled dutch oven... was a vintage model from the mid 1970s. So if the buzz is normal for induction cooking today, why did they drop the non-buzzing technology used in this old piece? I found an explanation on the Internet

  • I have a very simple recipe for homemade pasta dough (one egg to 100g flour, some oil), and found this worked great on my first small batch. I mixed it in a stand mixer and immediately rolled it out, using lots of flour to keep things from sticking. It was a bit thick, but I chalk that up to inexperience. On my second batch I made slightly more dough and split it into four balls before rolling... for 30 minutes or more before I got to them, and these were much, much harder to roll out. I've since discovered (from Google and word of mouth) is that this is the opposite of what should happen

  • . (It probably varied from say 105-115° as I tried to keep the temp 110°) Strain your yogurt. – The one batch that solidified, I successfully strained with a coffee filter. My problem is just getting..., and definitely not tart like yogurt. The second/third times I made it, I just used plain greek yogurt starter. Incubated in a crock pot with a water batch for 8-10 hours. The result was milk. When... chances of producing yogurt? Can anyone offer some guidance? I have a hunch that the starter is too old since I don’t really know how old yogurt is when I buy it from the store. But I also don’t

  • The sour (fermented) pickle recipe that I am following states: Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. The only change that I have made to the recipe is to add 3 med tomatoes along with 4 lbs of cucumbers. The pickles do seem to have more surface mold than sauerkraut... the stone weight on top of the pickles, would simultaneously mix both mold and air in. I would prefer to skip skimming every day, and the shape of my crock makes it somewhat awkward to do: the crock

  • the dip for about 8 minutes total (taking out after 5 to stir.) After the 8 minutes were up, I started stirring the queso and noticed that the cheese was still clumpy. So, I stuck the queso back in the microwave for four more minutes and when I took it out, it was worse than before. This has never happened before, usually when it gets clumpy, you can just throw it in to the microwave for a little while longer and it comes out nice. What happened here? Do some foods become clumpy when they are cooked too long? Could the Velveeta have been bad? I've made this several times, and I don't

  • Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments. The best takes on it - in terms of my own tasting experience and the comments I'm used to hearing/seeing from friends/reviewers - seem to have a few things in common: A potent, but not completely...-feel. A pronounced tan or even slightly reddish hue; translucent is normal, transparent is a red flag. Now I am aware that a certain amount of this is going to be affected by the ingredients

  • that would cause my crust to be tough? The dough is stiff and is difficult to work with when I remove it from the refrigerated proofing box. It's elastic like. This is frustrating because I owned a pizza shop a year ago; I had a recipe from New Haven and my crust was perfect: light, airy and crispy. I now reopened in a new location with a different oven and I'm still using my old recipe...I'm having trouble getting my pizza crust light , airy and crispy. I'm not sure if it's the mixing of the dough because I'm using a smaller mixer 20qt as opposed to my old 60qt. The bowl

Data information