It's in a 5 gallon crock, used canning salt and well water.......softened but no chlorine.........this stuff has no discoloration but REALLY reeks.........has been sitting there for 2+ weeks.............how can I tell if it is OK? Is there a ph level test?
2006-08-17 15:53:14 · 5 answers · asked by animalnut 2 in Food & Drink ➔ Cooking & Recipes
actually did not USE well water...........the cabbage and salt generated enough brine
2006-08-17 16:03:34 · update #1
I'm not a Sauerkraut expert, but I ran across this article you may find helpful.
http://www.ext.colostate.edu/PUBS/columncc/cc990430.html
'Are Grandmother's Pickle Recipes Safe?'
2006-08-17 16:02:45 · answer #1 · answered by Securegeek 3 · 1⤊ 0⤋
Sauerkraut isn't the sweetest-smelling dish... seems like I remember reading that you're supposed to rinse it before canning it anyway....
But what concerns me is, I don't think you are supposed to use water when making it. You only layer your cabbage then salt, then cabbage, then salt, until full. Liquid is pulled out of hte cabbage, so there is some when it's done, but I don't think you start out w/ any.
To be sure, call your county extension office. They are usually located in universities and state capitals and county seats. Ask a home economist there. I'm inclined to think NO, it is not safe.
2006-08-17 23:01:36 · answer #2 · answered by Sugar Pie 7 · 1⤊ 0⤋
Hello, it's sauerkraut. It is supposed to smell bad. If you are concerned, heat some up and eat a little. If you used enough salt and kept it covered(like with cabbage leaves or a crock lid) it is fine.
2006-08-17 22:59:46 · answer #3 · answered by therego2 5 · 1⤊ 0⤋
Its sauerkraut not a swimming pool. If you followed the recipe than it should be fine...Enjoy...Here is a site that might help. It is as follows: http://www.ochef.com/417.htm Good Luck!!
2006-08-17 23:06:27 · answer #4 · answered by 345Grasshopper 5 · 0⤊ 0⤋
taste it.....also, it needs to be refrigerated.
2006-08-17 22:59:20 · answer #5 · answered by Anonymous · 0⤊ 0⤋