Earthling850
Assistant Cook
I’m new to the forum and fairly new to making my own sauerkraut. I’ve had successful batches, but I’m not sure if my last batch is safe to eat! I have three-quarters filled my jars and covered the cabbage with enough brine to keep it submerged. I also used weights, in the form of water-filled small ziplock bags. I now find there’s been a slight overflow of liquid from the jars, and when I open them and lift out the bags, the brine has become viscous and gloopy. Is this normal or is something sinister going on that might make it inedible?