Help With Kraut Rehab?

[so lucky]

My last batch of kraut is a little too crunchy; I guess I put it in the fridge too soon, because I was trying so hard to not let it get mushy. It fermented about 3.5 weeks. Has anyone had success re-fermenting kraut? Would it work to just put the lid on and set it back in the basement for another week or so? Would the sourness prevent any bad bacteria from acting up at this point?

 

[NwMtGardener]

How long has it been in the fridge? I worry the cold of the fridge might have inactivated or killed off the good fermenting bacteria...

 

[so lucky]

Since about Jan 1, give or take a couple of days. I don't know if the fermentation is halted for keeps, or not. I may try a small portion of it.

 

[AMKuska]

What is Kraut?

 

[Smiles Jr.]

I would say "go for it" because the good bacteria is not harmed when I put the mother for my kombucha in the 'fridge. Sometimes I leave it in there for weeks and it still makes good kombucha. Good luck.

 

[baymule]

What is Kraut?

Sour kraut. That mysterious fermented cabbage shreds of which I know nothing about, except the home made versions I read about here sound light years better than the mushy stuff my mother slopped out of a can when I was a kid.

 

[TheSeedObsesser]

@Smiles Jr. - You brew your own kombucha?! Can you start another thread with recipe/directions please?

 

[AMKuska]

Fermented cabbage? I guess I've lived a pretty sheltered life. Didn't know you could do that!

 

[NwMtGardener]

Haha, now you're going to have to go look for some at the store and try it @AMKuska ! I will say its an acquired taste...

 

[so lucky]

Just make sure you buy the stuff that is in the refrigerated case. When processed and canned, the heat kills off the bacteria that we eat it for in the first place. If you want to immerse yourself in the wonderful world of fermented foods, check out Sandor Katz's book "Wild Fermentation".