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.
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.