Nourishing Traditions Question

Here is a question for all those NT ladies out there:

I made some sauerkraut last week and followed the directions to the letter. It seemed pretty easy. Now the stuff has been in the fridge for a week and it doesn’t look edible. There are black spots everywhere! To me, that looks like spoiled, not fermented. What could have gone wrong?? Did I not use enough salt? Too much air? Not enough air?

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3 Responses to “Nourishing Traditions Question”


  1. 1 Ginny January 26, 2008 at 3:37 pm

    Well, no-one seems to have the answer, so I will give it a try…

    I have never read the book and don’t know what the recipe says, but I have made sauerkraut. I would say it was not enough salt and maybe it wasn’t incorporated thoroughly. What exactly does the recipe say? I make mine in a crock. You can see how I make it here:

    http://randvfarmstead.blogspot.com/2007/07/sauerkraut.html

    and here:

    http://randvfarmstead.blogspot.com/2007/08/pickles-and-sauerkraut.html

    I am no expert, but I have made edible sauerkraut. However, I have never kept it without canning it. I keep meaning to, but something happens or I chicken out. 😉

    Keep trying, though. It is certainly worth it.

  2. 2 cbrunette January 26, 2008 at 4:15 pm

    Thanks, Ginny!

    Fortunately, cabbage is cheap. I will try again, this time with more salt and less head room in the jar. 🙂

    ~Anna

  3. 3 Kristen January 28, 2008 at 7:57 am

    Hi I posted a post on my blog that I would like your thoughts on. I love reading the stuff you post. I dont care if your readers want to comment or not. they can comment too.

    It is about what is appropriate for church and I would love to hear your thoughts.

    http://weblog.xanga.com/Kristenmomof3/639752274/church-women-and-pants.html


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