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panorama wrote:Do not worry about mold. The answer is in salt percentage according to quantity of cabbage. To low or too much salt result with mold. Lactic acid is natural way to protect kraut of mold. Optimal value is 1,5 % of salt, added to grated cabbage. It is normal to save kraut until mid of summer ( in refrigerator ) if the salt is used in right percentage.
Alek wrote:Surface mold is likely to appear in hot weather, isn't it? Can i simply skim off this “bloom” without any harm caused to my health? Am i not apt for food-poisoning?
Denise wrote:panorama wrote:Do not worry about mold. The answer is in salt percentage according to quantity of cabbage. To low or too much salt result with mold. Lactic acid is natural way to protect kraut of mold. Optimal value is 1,5 % of salt, added to grated cabbage. It is normal to save kraut until mid of summer ( in refrigerator ) if the salt is used in right percentage.
I am interested to know the source of this information.
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