Sauerkraut not fermenting
RichK wrote:
> I am trying to make sauerkraut for the first time, and all the recipes I
> have seen talk about skimming the scum every day. It has been sitting for 2
> weeks. After several days, I had a little scum, but nothing after that.
> Does this mean I have too much salt? I used 3T Kosher salt per 5 lbs of
> cabbage. I needed more brine to cover the cabbage and used 1.5T per quart
> of water. I don't think I screwed up the measurment, but it's always
> possible. I just expected more activity.
>
You didn't use nearly salt. Five pounds of cabbage should have about 1/10
pound of salt. I'm not sure what to expect at the ratio you used.
Best regards,
Bob
|