I thought the 3 week sauerkraut was a bit on the young side so I let the next batch go for several months, having heard some people let it go for a whole year.
Well, I thought all was fine, all the leaves were well covered and there was no organic material for yuck to grow on... I did use a water filled ball type jar as weight and it did sport some sort of growth... and there was a lot of Kamut (?) which I do not normally have... all in all the flavor is good, bit the texture is WAY too soft... I suspect temperatures were too high and the year time line is for cold storage... Is there anything I can do to enjoy this sauerkraut? Would you dump it and try again? Make bread with the strained juice? Don't want to waste it but I don't want to eat it either.
What would you do?
Well, I thought all was fine, all the leaves were well covered and there was no organic material for yuck to grow on... I did use a water filled ball type jar as weight and it did sport some sort of growth... and there was a lot of Kamut (?) which I do not normally have... all in all the flavor is good, bit the texture is WAY too soft... I suspect temperatures were too high and the year time line is for cold storage... Is there anything I can do to enjoy this sauerkraut? Would you dump it and try again? Make bread with the strained juice? Don't want to waste it but I don't want to eat it either.
What would you do?