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?


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:

    and here:

    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. 🙂


  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.

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"I can't say I don't believe in your God, but I don't believe He meant the world to be as it is." ~Nicholas Higgins. North and South.

"I wanted you to see what real courage is, instead of getting the idea that courage is a man with a gun in his hand. It's when you know you are licked before you begin but you begin anyway and you see it through no matter what." No idea where that last quote came from, but I like it!

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