I have noticed that when I make sauerkraut in my gal glass container it always turns dark. The cabbage is being held down by a plate on top. The brine covers it by at least 2" & is covered in a dark place. I've had to throw away 2 batches so far. No mold or scum on it just cabbage turns dark. When I use a plastic bucket I do exactly the same thing & each batch has been good so far. This is very confusing to me because I've always thought glass containers would be better.
Anyone have any ideas why SK turning dark in glass. I know you're thinking just don't make it in glass containers & I won't anymore but I'm curious. Thanks.
I poured the brine off the top of the kraut & the cabbage was still light in color. It has a good taste. Now I'm more puzzled than ever. The only reason I can think of that might have made the brine turn dark was that a day or 2 after I had weighted the cabbage down, I checked it & thought it needed more brine. It may have been that the salt water I added was not strong enough. Thanks for your help.