journey11
Almost Self-Reliant
This is the recipe I followed for mine, my first year doing it. http://www.pickyourown.org/sauerkraut_homemade.htm
I had doubts that it was starting to ferment at first, checked my room temp and it was too low, so I moved it upstairs and it got started bubbling. Then I left it in the closet and forgot about it. It had been 6 weeks and it's still good! 3 to 6 weeks was the recommendation I got.
But if it doesn't smell right, YEP, toss it. It has a funky smell of it's own, but it's a pickley smell, not a disgusting smell. (My husband thinks it stinks either way, but he also thinks lavendar stinks, so I don't count his opinion...HA.) If it smells gross, like something that would gag you to eat it, then it probably did go bad. Maybe the room was a little too warm?
I had doubts that it was starting to ferment at first, checked my room temp and it was too low, so I moved it upstairs and it got started bubbling. Then I left it in the closet and forgot about it. It had been 6 weeks and it's still good! 3 to 6 weeks was the recommendation I got.
But if it doesn't smell right, YEP, toss it. It has a funky smell of it's own, but it's a pickley smell, not a disgusting smell. (My husband thinks it stinks either way, but he also thinks lavendar stinks, so I don't count his opinion...HA.) If it smells gross, like something that would gag you to eat it, then it probably did go bad. Maybe the room was a little too warm?
