About 5/6 weeks ago, I started on the road to my very first batch of homemade sauerkraut. I picked up a 2 gallon glass jar from Wal Mart and 7# (2 heads) of cabbage. I shredded, salted, and packed it into the jar with the leaves and a plastic plate (to keep any stragglers at bay and under the brine). I then filled a large zip-lock w/ brine to weight everything down and make an air lock. Then it was the waiting game with the jar inside a rubbermaid container too keep out the light in a room where the temperature was between 70-80F.
I checked on it every day or two and gave a taste every week. All was well. There was a little white foam on the glass above the brine (I would skim it off). It is finally ready to go, or so I believe.
It's sour and tart and a little crisp--the way I like it. Not the biggest fan of the flaccid Waldbaum's brand. It smells like a fart. Or should I say, a bit more pungent than the weak store bought.
My only concern is that the brine is cloudy. There's no brown or wilted cabbage and no obvious moldy growths. It is a nice golden yellow hue (the way most kraut I have seen is). Should I be worried?
Here's a pic:
I checked on it every day or two and gave a taste every week. All was well. There was a little white foam on the glass above the brine (I would skim it off). It is finally ready to go, or so I believe.
It's sour and tart and a little crisp--the way I like it. Not the biggest fan of the flaccid Waldbaum's brand. It smells like a fart. Or should I say, a bit more pungent than the weak store bought.
My only concern is that the brine is cloudy. There's no brown or wilted cabbage and no obvious moldy growths. It is a nice golden yellow hue (the way most kraut I have seen is). Should I be worried?
Here's a pic:
