Fermented crock condensation - Ask Extension
I had successfully fermented sauerkraut last year in an open crock that I set in my basement. I set them on two pieces of wood so it should not set d...
Knowledgebase
Fermented crock condensation #876865
Asked July 11, 2024, 4:41 PM EDT
I had successfully fermented sauerkraut last year in an open crock that I set in my basement. I set them on two pieces of wood so it should not set directly on my basement floor. It had little condensation on the bottom that I wiped down on occasion. Should just put it directly on the floor or set it on something else other than wood.
Macomb County Michigan
Expert Response
Check the temperature of your basement. The National Center for Home Food Preservation and USDA recommend storing sauerkraut while it is fermenting at 70-75 degrees.
If the fermented sauerkraut is not being canned, it should be moved to cold storage when you see these signs:
If the fermented sauerkraut is not being canned, it should be moved to cold storage when you see these signs:
- Bubbling: Fermented products should have bubbles in the brine mixture. This is because lactic acid bacteria produce gases and this shows up in the form of bubbles.
- Aroma: Fermented product should have a pleasant, yet slightly sour, aroma. If your sauerkraut smells spoiled or rotten, discard it.
- Taste: There will be varying ranges of fermented flavors. Generally, if you want a less sour product, use a shorter fermentation time; allow vegetables to ferment longer for more tang. Expect subtle changes in flavor even during refrigeration as the process slowly continues.
Thank you for your help
You're welcome. If you have additional questions, you can try our food safety hotline at<personal data hidden> or email me directly at <personal data hidden>.
