Random Q&A

Question:

I'm ready to can my sauerkraut. The kraut is firm and crunchy, but the brine is milky in color, and it has a very distinctive odor. Is this normal?

Can I dilute the brine by adding new brine to it to soften the flavors, before I can it? Or should I wait and rinse it when I'm ready to use it?

Also should I refrigerate the kraut?

Answer:

It is normal for brine to be cloudy. If you dilute the brine you will dilute the flavor, but you could. If you want to rinse the kraut, i agree it's better to do it later, otherwise you're rinsing away salt that's helping to preserve it.

I have no experience canning kraut as I eat it live out of the crock, and in a cool environment, under the protection of brine, it lasts for many months.

Fermentation Q&A

Question Search Results

December 25Will the culture keep?

How long does tempeh culture stay active. The Farm says six months. How much leeway is there? Bulk seems cheaper and more convenient if the culture keep. Would storing itin the freezer, like bread yeast, prolong its life?

I've stored tempeh spores in the freezer and had fine results a year later. Eventually there's some loss of vigor. GEM cultures states it this way: "Our laboratory tests show pts (powdered tempeh starter) to remain potent for 6 months or more, after which the incubation time may need to be longer, or more starter may be needed per pound of beans."