Hey all,
I'm in Indiana and my ambient kitchen temperature is about 72F. I'm making sauerkraut with mixed success and I'm wondering how long you all ferment your kraut before you package it(refrigerate it)? I've had luck at 3 to 5 days and it tastes great. When I come back to the kraut that's been in the fridge for 3 or 4 weeks it has a chlorine taste to it. This is a half full jar. I use bottled water if I have to top off my brine (2% salt by weight solution). I can't figure out what's going on and I'd like to tighten the screws on my process. Any thoughts?
I'm in Indiana and my ambient kitchen temperature is about 72F. I'm making sauerkraut with mixed success and I'm wondering how long you all ferment your kraut before you package it(refrigerate it)? I've had luck at 3 to 5 days and it tastes great. When I come back to the kraut that's been in the fridge for 3 or 4 weeks it has a chlorine taste to it. This is a half full jar. I use bottled water if I have to top off my brine (2% salt by weight solution). I can't figure out what's going on and I'd like to tighten the screws on my process. Any thoughts?