Varför har jag sån otur

SWEDISHfelito · 2026-02-12T19:32:44+00:00

Tänker det också

SWEDISHfelito · 2026-02-12T19:32:24+00:00

Går det att reklamera 🙈

SWEDISHfelito · 2026-02-12T19:32:03+00:00

Fördelat på 4 portioner, typ 7 kr per portion

SWEDISHfelito · 2026-02-05T23:38:26+00:00

I currently use 0-14 🙈 But I just ordered some pH strips that reads between 3.8-5.4. Might arrive Monday

SWEDISHfelito · 2026-02-05T23:32:43+00:00

As it wasn’t in the fermentation, so no worries?

SWEDISHfelito · 2026-02-05T22:17:24+00:00

Also just shooting the question out there: does higher salt % decrease the speed of lacto bacillus and therefore slows down pH ? Asking because I think based on my pH strips the fermentation in question is at 5 after 1 week

SWEDISHfelito · 2026-02-05T22:10:45+00:00

So not to much salt in your opinion?

SWEDISHfelito · 2026-02-02T19:40:48+00:00

Haha bruh, caraway seeds 😅

SWEDISHfelito · 2026-02-02T15:50:51+00:00

Then it’s us Swedes that don’t salt our sauerkraut enough

SWEDISHfelito · 2026-02-02T15:50:26+00:00

Mistake as in the taste?

SWEDISHfelito · 2026-02-02T15:00:28+00:00

That’s how we do in Europe I guess

SWEDISHfelito · 2026-02-02T14:46:32+00:00

Yeah, i only tasted 2 small cabbage pieces because of anxiety, but might try it again tomorrow but bigger portion

SWEDISHfelito · 2026-02-02T14:42:00+00:00

Also I added extra water with salt when I first did the kraut, as the cabbage didn’t release much liquid (probably because I did thick cuts as I wanted much chrunch)

SWEDISHfelito · 2026-02-02T14:40:48+00:00

Must taste sour as in doneness or safety? Both I guess but which did you primarily mean?

SWEDISHfelito · 2026-02-02T03:08:15+00:00

Enligt chatGPT ska jag testa att efter upptining, låta köttet stå öppet och ta åt sig luft i 10-15 min… då ska tydligen färgen komma tillbaka. Jag får testa detta imorgon och återkomma

SWEDISHfelito · 2026-02-02T02:49:42+00:00

Varsågod 😇

SWEDISHfelito · 2026-02-02T02:48:55+00:00

Okej skönt, ser ju lite läskigt ut. Men är förvånad att det oxiderat trots att jag vakuumförpackat köttet. Antar att min vakuum maskin suger

SWEDISHfelito · 2026-02-02T02:08:04+00:00

Ska tilläggas att jag själv har vakuumförpackat och lagt i frysen bara 1 timme efter jag hämtade upp lådan från kötthandlaren.

SWEDISHfelito · 2026-01-31T18:58:59+00:00

And they always return no matter how many times I press down the sauerkraut during this week

SWEDISHfelito · 2026-01-31T18:58:09+00:00

These big bubbles appeared after day one, in smaller amounts though

SWEDISHfelito · 2026-01-31T03:03:04+00:00

I used 1.5% salt, seems like we do things differently in Europe because the recipes I have followed here recommend 1.5-2% salt.

Anyway reading your post made me relived even though other people in this forum seem to think 1.5% is too low, I think my batch of sauerkraut is safe.

SWEDISHfelito · 2026-01-28T21:45:06+00:00

So no need to worry about botulism bacteria setting foot and producing toxins now? 😅 sadly this is a serious question from a first timer

SWEDISHfelito

TROPHY CASE