The week my kraut went from crisp to mush in 4 days

I had a batch of sauerkraut that was perfect on Tuesday. By Saturday it was soft and smelled a bit off, like gym socks. I'm wondering if my fermentation station got too warm, maybe over 75 F. On the other hand, I could have packed it too loose and air got in. My buddy says brine salinity is the real culprit, not temp or packing. Has anyone else had a perfect ferment go bad this fast, or am I missing something obvious?

3 comments

3 Comments

theaward1mo ago

Ngl my last batch went south so fast it could've been a baseball player.

amybarnes1mo ago

@theaward sounds like your oven needs an exorcism or something

shanegibson1mo ago

Right? Mine pulled a full Houdini last week. @amybarnes is onto something though. Maybe an exorcism is the right call. I've tried everything else. Short of calling a priest.