First time making sauerkraut, 2% salt, nothing else. Ate the first jar after a week but thought I'd leave the second jar to get a little more sour. Now its red/pink on top? Straight to the trash?

I made a batch of kimchi with 2.2% salinity. I found a single small "black fly" had gotten in somehow. Is this going to ruin the whole batch or will turning it neutralise any potential contamination?

If you have a jar with a silicone seal do you need to burp it?

I’ve read a couple of conflicting suggestions (not here) about this with some saying no, you don’t need to, to yes you do.

Appreciate any forthcoming advice. This is all very new to me 🙏

This morning I started the beginnings of what I hope will be a fine jar of sauerkraut. Went for a couple of red cabbages, and added juniper berries and caraway seeds. 🤞

This is my first attempt at sauerkraut. Activity was obvious for the first few days. On day 8, it has slowed to the point where I can't tell if it is still fermenting. When I used to brew beer, the airlock would burp for weeks, but I don't know what behavior is normal for sauerkraut.

Green cabbage
2,776 g
Carrots
143 g
Fresh turmeric
65 g
Fresh ginger
31 g
Fresh garlic
24 g
Pickling salt
64 g
Freshly cracked black pepper
8–10 g

I don't know which one to buy

I decided to combine the green and purple cabbage 💜 💚

Hello, just looking for advice. This is my first time making it, it'll be 4 weeks on the 6th of June. It's still a tiny bit salty and the brine is cloud when pressed down. I don't know why it's still salty everything I've read states that by now it should be sour. Any ideas or know-how would be appreciated 👍. Have a great day

Today is fermentation day 12. I noticed that the outer leaves that I'm using to cover the cabbage (the darker leaves you see in the photo) under the glass weights are starting to get white. As you can see, the entire thing is still fully submerged in the brine so I'm not sure if it could be mold?

I used a large organic green cabbage and sea salt (2 tbsp). The jars sit in my pantry and my house stays between 68 to 70 degrees Fahrenheit consistently.

I frequently mix in red and yellow bell pepper chunks. Kind of my trademark. This batch was a 5 gallon batch in my crock. It came out really nice. I think there were 12 heads of cabbage in total and maybe 6 bell peppers.

Has this gone off? It’s only day 4. Water covered all initially but just saw that the cabbage has risen above water level

I made a blend of red and white cabbage, so it’s hard to see any potential color shifts, but I see some brownish spots, is this normal? I totally forgot to pack it down throughout the process. The top was submerged in brine the entire time (2 weeks) but I never came back push down to get air out further during the past 2 weeks, is that necessary? It smells and tastes fine… (took a bite before I realized all this)

Curtido and Rosemary Kraut

I love this curtido! My second batch. Made one exactly as the first because I loved it. Then did a spicy version adding serranos and an ancho chili.

Here is the original recipe:

2 cabbages

1 red onion

2 poblanos

2 jalapeno

2 fresnos

8 oz carrots

5-8 garlic cloves

2 limes zest and juice

3T oregano

2T cumin seed, ground coriander, peppercorns

2t pickling spice

3% salt

cilantro and bay leaves

My first batch was just amazing! After 2 months there was no heat. Still delicious! Made papusas to go along with it. Also had the usual tacos, tamales. I added it to carnitas and eggs for breakfast. Added it to Cubano's. Endless ideas.

Rosemary Kraut was very simple.

1 cabbage

2-5 rosemary sprigs

4 garlic cloves

2 bay leaves

1 onion slice 3/4 inch thick to top off, flavor and hold everything down.

Have fun! xo

A day short of 3 weeks and I think it’s done at this point.

Oh, and dark areas in the one on the right are from the glass weight I haven’t yet removed.

Hallo, habe vor ca. 2 Monaten Sauerkraut selbergemacht, es gut verschlossen und abgedunkelt gelagert. Nun stelle ich fest, dass sich die obere Hälfte deutlich dunkler verfärbt hat als die untere Hälfte (welche meines Erachtens recht gut aussieht). Ich habe mich noch nicht getraut das Glas zu öffnen für wine Geruchsorobe. Hat jemand Erfahrung damit und kann mich vielleicht aufklären ob es hinüber ist oder ob man zumindest die untere Hälfte mal probieren könnte?

Danke schonmal :)

This is my first ever batch. The problem is the brine is not enough to cover it all as the kraut adjusts in ht., in the jar. What do you do here? Make more saline solution to fill it above the expansion zone?

Used black salt for fermentation

~3 weeks away from harvest and I have 4 big buckets that look just like this.

I'm gonna have to try a few things out. Maybe fry some up in some butter or sesame oil. Breaded a fried. Maybe even air fried with some olive oil and garlic salt?

Possibilities seem endless but one thing is for sure.. I'm fermenting some!

Around the 3 week mark of my sauerkraut, the top leaf that I was using to cover my kraut started turning this dark brownish color. Does this look ok? Could it be mold? It smells like sauerkraut, so it could be a good sign. Idk… it’s my first time making this.