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Sauerkraut Fermentation

Sauerkraut is one of the oldest and simplest fermented foods. Made from just cabbage and salt, it develops complex flavors through lactic acid fermentation.

Key Parameters

Salt Ratio

2% by weight

Temperature

65-72°F (18-22°C)

Duration

3-6 weeks

Best Practices

Use fresh, firm cabbage for best results
Massage salt into cabbage until liquid releases
Keep all cabbage submerged under brine
Ferment in a cool location away from direct sunlight

Common Issues

White Film on SurfaceLow

Fuzzy Mold GrowthHigh

Pink or Red DiscolorationHigh

Cloudy BrineLow

Active BubblingLow

No Bubbles (Inactive)Medium

Diagnose an issue

Disclaimer: This tool provides educational guidance only. When in doubt, always err on the side of caution and discard questionable ferments. We are not responsible for food safety decisions.

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