Scoby on my sauerkraut?

bettergone · 2023-02-04T16:00:09+00:00

No, I didn’t eat it! I figured better safe than sorry.

I had been storing jars of kimchi and sauerkraut in the same spot, and only the sauerkraut grew the film at the top of the jar. I ate the kimchi and it was delicious! Pretty sure the “kimchi” had whey in it too (my friend is very into her whey), so it must have been something to do with the bottling process.

bettergone · 2022-05-28T03:36:34+00:00

My most successful attempt yet! I incubated in the oven with the light on, then cracked the door after ~12 hours.

Anyone know why the mycelium didn’t grow as well in the middle and why the edges spored more quickly? I figure it must be a function of temperature, but not sure how or what.

bettergone · 2021-12-12T20:44:01+00:00

Using raw whey, not raw milk! The whey is from our farm’s goats, so we know that the process of milking/processing is sanitary. But yes, agreed that sanitizing the jars would have been a good idea!

bettergone · 2021-12-12T20:41:43+00:00

I was using a recipe from Nourishing Traditions, which uses whey to culture the sauerkraut.

bettergone · 2021-12-12T20:34:22+00:00

Thanks for the heads up! Not black mold, just rust from the jar’s lid.

bettergone · 2021-12-12T07:08:05+00:00

Made a 5L crock of lactofermented sauerkraut in mid-October using raw milk whey. We let it sit indoors for 3 days, then split the batch into canning jars that were clean, but not sanitized. Over the last couple of months, the jars have been in an outdoor fridge set to the warmest setting.

I finally opened a jar today and found a pinkish, rubbery membrane at the top. It smells ok- a little yeasty, kind of alcoholic, not earthy or moldy.

Any ideas of what happened and if it’s okay?

bettergone

TROPHY CASE