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My sauerkraut turned pink and fizzed over last weekend
I was making a big batch of sauerkraut, my usual mix of cabbage and caraway seeds in a ceramic crock. I checked it after about 5 days and the whole top layer had turned this weird pink color and was bubbling like crazy. It smelled a bit off, not sour but kind of yeasty. I panicked and looked it up, and apparently it's a sign of wild yeast taking over, maybe because my salt ratio was a little low this time. I had to scoop off the whole pink layer, about two inches deep, and hope the stuff underneath was still good. It was a real bummer because I was counting on that batch. Has anyone else had a kraut go pink, and did you save it or just toss the whole thing?
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claire_ramirez2211d ago
Yeah, the "yeasty" smell you mentioned is the big clue. I read that pink kraut happens when certain wild yeasts or bacteria get a foothold, often from not enough salt. Scooping it off was the right move. The stuff underneath is usually fine if it smells normal and sour. I've had it happen once and the batch was okay after removing the top layer.
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