I am so frustrated. Last month hubby and I made sauerkraut.
Here’s my recipe:
Cut up cabbage very fine and pack into jars. Punch a hole down through the center. In the hole put 1 t salt, 1 t sugar and 1 t vinegar. Fill the jar with boiling water. Loosely put lids on the jars…then let them sit for 6 weeks. After the six weeks cold pack the jars for 30 minutes.
I have made this several times and had good luck. A time or two I have had a bad jar once the six weeks are up and the jars need to be processed..but never ever have I had this problem.
UGH…gross…any of those saying are VERY appropriate. I can’t think of anything that we did different. Hubby has been racking his brain trying to figure out the difference too. All I can think of is that this time we did it in the summer. Other years it has been later in the year or in the early spring when we make kraut. I was just thinking that the basement was warmer and that promoted spoilage. I have lots of good jars but never this many bad. Hubby doesn’t think that the basement was much warmer and thinks my theory is bogus.
We lost about 12 jars……
Do you have any suggestions? I have a few more cabbages in the garden so it looks like there will be more kraut making going on. This time I think it we will be trying the crock method of preservation. UGH.
Don’t forget to check out the upcoming Quilt Along that I am hosting…It will be lots of fun and you don’t need to have any fancy fabric to do it. Check out the details here.