My sauerkraut turned into a science project gone wrong

I started a batch of red cabbage kraut three weeks ago, following my usual recipe. After a week, it just wasn't bubbling, so I moved it to a warmer spot in my kitchen. I checked it every day for another full week, but it still looked dead. I finally figured out I had used tap water to rinse the cabbage, and the chlorine killed all the good bacteria. Has anyone else had a batch stall for that long because of water?

3 comments

3 Comments

karencampbell5d ago

Chlorine in tap water will evaporate if you let it sit out for 24 hours. I just fill a pitcher and leave it on the counter overnight before I use it for any ferment.

daniel_gonzalez5d agoMost Upvoted

Karencampbell's trick with the pitcher is such a simple fix, I wish I'd known sooner. I ruined my first few kombucha batches before someone told me about the chlorine thing. It's crazy how something meant to keep water safe can totally wreck a ferment. Now I just keep a big jug of water sitting out all the time, it makes a huge difference.

troy_price5d ago

Happens more than you'd think, and not just with kraut. See it all the time with sourdough starters too. People use chlorinated water or even just a super clean jar and wonder why nothing grows. It's like we're so used to killing germs that we accidentally wipe out the good stuff we actually need.