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Someone not to long ago posted an easy cabbage and pineapple
combination one could make that you ferment for only 5 days. You
basically shred 1 large cabbage and 1 small pineapple + water and
then add 1 tablespoon of celtic sea salt to the batch. Wait 5 days and
bingo you should have it. I think mine started having white fuzz at
the top on the 4th day and today is the 5th day. The whole thing
doesn't look bad, but because of the white fuzz at the top I guess
it is bad. It doesn't smell bad. Should I have had this in the
refrigerator the whole time or should I have had it out in the open
like I did with a clean kitchen towel over it. I think I need some
pointers. I was hoping to try my hand first with this 5 day
fermentation process before I tried something that was done for a
longer period of time.

My Dad has colon cancer and I thought I'd give this cabbage and
pineapple combination a try. I'm willing to try again. Should I
have a thermometer handy at all times? Not sure where I went wrong.
Can anyone help with the recipe or provide me with another easy
recipe? You guys are wonderful. I enjoy reading the daily posts.

Josie

Joise,

What you have is very common in making kraut. It is called white scum--a harmless mould that occurs on the surface. Some old timers use to eat it. Just spoon if off and taste the kraut. If it tastes all right put it in the fridge and start another batch. In the original recipe from the group from S. Africa they did not experience this but believe they have a tight lid on while it is working. It cannot "work" in the fridge--too cold.

Nelson

----------I think mine started having white fuzz at
the top on the 4th day and today is the 5th day. The whole thing
doesn't look bad, but because of the white fuzz at the top I guess
it is bad. It doesn't smell bad. Should I have had this in the
refrigerator the whole time or should I have had it out in the open---

Josie

josie wrote:
.... I think mine started having white fuzz at the top on the 4th day and today is the 5th day. The whole thing
doesn't look bad, but because of the white fuzz at the top I guess
it is bad. It doesn't smell bad. Should I have had this in the
refrigerator the whole time or should I have had it out in the open
like I did with a clean kitchen towel over it......


Josie,
It sounds just fine to me....fermentation will cause "white fuzz" and just let it be. ! Fermentation causes a bubbling up and this causes the fuzz......carry on, you are on the right track. Eleanore

"josie wrote:

Someone not to long ago posted an easy cabbage and pineapple
combination one could make that you ferment for only 5 days.

....I think mine started having white fuzz at the top on the 4th day and today is the 5th day. The whole thing doesn't look bad, but because of the white fuzz at the top I guess it is bad. It doesn't smell bad. Should I have had this in the refrigerator the whole time or should I have had it out in the open like I did with a clean kitchen towel over it. I think I need some pointers.

Josie: your sauerkraut is fermenting , there is nothing wrong. It
is producing the good stuff. If you look closely. you will see bubbles
forming on top of the fuzz, stir it twice a day and taste it to see
how sour the juice is. At the beginning it is almost sweet. As each day
passes the liquid will get more sour. I like to keep it on my kitchen
counter for at least 10 days but I start taking the juice as soon I
feel it is sour enough to taste about the 7 day. I get a colander and
strained the juice. The rest of the kraut I press in my Norwalk
juicer. All of this juice I put in bottles and refrigerate. I hope this
helps. Best wishes, Ursula

Hello Josie and Ursula,

I can't seem to find the recipe that you both are referring to: Can you tell me where to find this? It sounds great!!!

Thanks,
Barbara

flursula wrote:
"josie wrote:

Someone not to long ago posted an easy cabbage and pineapple
combination one could make that you ferment for only 5 days.

....I think mine started having white fuzz at the top on the 4th day >

Josie: your sauerkraut is fermenting , there is nothing wrong. It
is producing the good stuff. If you look closely. you will see bubbles
forming on top of the fuzz, stir it twice a day and taste it to see
how sour the juice is. At the beginning it is almost sweet. As each day passes the liquid will get more sour. I like to keep it on my kitchen counter for at least 10 days but I start taking the juice as soon I feel it is sour enough to taste about the 7 day. I get a colander and strained the juice. The rest of the kraut I press in my Norwalk juicer. All of this juice I put in bottles and refrigerate. I hope this helps. Best wishes, Ursula

I have in a folder---Nelson

Hello Josie and Ursula,

I can't seem to find the recipe that you both are referring to: Can you tell me where to find this? It sounds great!!!

Thanks,
Barbara



Cheryl

One Step Sauerkraut

It makes one pint (1/2 liter) of cabbage kraut.

6 cups finely shredded cabbage, 1/4 cup pineapple juice or finely chopped pineapple(or apple juice). Add 1/4t unrefined sea salt (or to taste)and enough juice so that when you press down on cabbage, juice seeps up through your fingers.

Press mixture down into Mason jar, making sure you get all air pockets out. Fill to just under rim of jar, then add water to brim and screw lid on. Place jar in a bowl as the whey seeps out. Leave for 6 days (less in hot summer).

I love this recipe because I never get mold or scum. There's nothing to scrape off the top. You simply unscrew the lid to delicious kraut. Flavor is awesome!

More labor-intensive is to add any other veggies you like such as beets, carrots.

To receive the benefits of the live lactobacillus bacteria, consume the sauerkraut as soon as possible. After a short period of time the bacteria will die out. That's why I make mine fresh weekly.

Cheryl

My five day pineapple/cabbage combination just completed its five days
also. I had a tight lid on it ... when I opened it, it exploded out! LOL!.
It was VERY bubbly. It doesn't taste exactly like kraut ... more like
effervescent cabbage. Haven't had the courage to take much of it yet. Any
thoughts?

Angel

Thanks for posting this information. It helps us all learn through
experimenting. Someone had mentioned that the lid should be just
slightly turned so it catches. Your information explains the 'why'. It
sounds like 5 days was not enough for the fermentation process to occur
in your case. It would be helpful to know if others using the 5-day
pineapple/kraut mixture has had the same results as you = effervescent
cabbage.

Carolyn K.

What happens on the 6th day while the cabbage and pineapple
combination is fermenting and the white fuzz that appeared turns to
GREY fuzz, and worst yet, you never stirred it once during the whole
6 days. What then? Is this still salvagable? Is it still safe to
eat or drink? Or should I just pitch it? I have scooped off the
strange looking material at the top and dumped that and then I took
a knife, which reached the bottom, and stirred it. Before I took
off the strange looking grey fuzzy material that formed the top I
did notice that it shrank a bit, around the upper sides of the
bottle. In any event, I'm trying to figure out whether all this is
still okay to eat or drink? I guess you drink the stuff not
eat it? Right? Basically you drink this in the morning?
I'm new to the cabbage stuff.

Josie

"flursula" wrote:

Josie: your sauerkraut is fermenting , there is nothing wrong. It

is producing the good stuff. If you look closely. you will see
bubbles forming on top of the fuzz, stir it twice a day and taste it
to see how sour the juice is. At the beginning it is almost sweet.
As each day passes the liquid will get more sour. I like to keep it
on my kitchen counter for at least 10 days but I start taking the
juice as soon I feel it is sour enough to taste about the 7 day. I
get a colander and strained the juice. The rest of the kraut I press
in my Norwalk juicer. All of this juice I put in bottles and
refrigerate. I hope this helps. Best wishes, Ursula

Josie Wrote:
"I guess you drink the stuff not eat it? Right? Basically you drink
this in the morning? I'm new to the cabbage stuff."

Hi Josie,
That's correct, you drink it after you run the solids through the
juicer.
Kind Regards,
Janice

Hi,
According to my new raw food recipe book, the gray stuff is normal.
Here is a quote from the recipe for cultured vegetable recipe:

" When you uncover the vegetables (after 5 days of fermenting),the
top may be a little moldy. This is perfectly normal. Take a spoon and
scrape the top layer off."

Ursula wrote:

Josie: your sauerkraut is fermenting , there is nothing wrong. It
is producing the good stuff. If you look closely. you will see

bubbles forming on top of the fuzz.....

Josie: I don't know what else to tell you. If you are afraid to
taste the mixture, just dump it and start a new batch. the jar that I
use has a large mouth about 7" in diameter it comes with a lid. some
people do not stirr the mix and still is ok the cabbage has to ferment
in order to make the enzymes that we need. Yes you drink the juice and
the cabbage solids you press in the juicer
hope this helps
Ursula


--- In "josielsa2000" wrote:

What happens on the 6th day while the cabbage and pineapple
combination is fermenting and the white fuzz that appeared turns to
GREY fuzz, and worst yet, you never stirred it once during the whole
6 days. What then? Is this still salvagable? Is it still safe to
eat or drink? Or should I just pitch it? I have scooped off the
strange looking material at the top and dumped that and then I took
a knife, which reached the bottom, and stirred it. Before I took
off the strange looking grey fuzzy material that formed the top I
did notice that it shrank a bit, around the upper sides of the
bottle. In any event, I'm trying to figure out whether all this is
still okay to eat or drink? I guess you drink the stuff not
eat it? Right? Basically you drink this in the morning?
I'm new to the cabbage stuff.

Josie

"flursula" wrote:

Josie: your sauerkraut is fermenting , there is nothing wrong. It

is producing the good stuff. If you look closely. you will see
bubbles forming on top of the fuzz, stir it twice a day and taste it
to see how sour the juice is. At the beginning it ...

.....
I hope this helps. Best wishes, Ursula

Hi Josie,
Fermenting is anaerobic. Requires NO oxygen. Easy to do by simply using a
small enough jar with a lid, fill to the brim with the mix and put the lid
on. Place it in a bowl, because the fermenting process produces gasses,and
liquid will come out. Drinkable, but not the sourkraut juice we need. It
tastes quite different than regular sourkraut juice. Works better in hot
weather. Rhoda

Rhoda,

I could use a bit of background to know what you are replying to. What did Josie say that prompted this response? I am concerned that my sauerkraut wasn't really done after the 5 days in my perfect pickler. I figure it's not hurting me, but am not convinced it is serving its intended purpose.

Melanie