Lunar*Fey
03-07-2010, 09:41 AM
A few years ago I made a couple small batches of plain saltless cabbage sauerkraut that were amazing. They helped my digestion too! Back then I had a nice food processor I used to quickly shred the cabbage really thin and this helped the juices to come out and everything. Now I no longer have the fp (got lost when we moved somehow) and so I shred the cabbage by hand. I followed a recipe to the tee (using cabbage and kelp powder) and it called for adding water. The cabbage may have been sitting in my fridge for longer than I realized, but it did not look or smell bad.
But I cannot tell if it is good or not. How can I tell if there is bad bacteria in there? I really don't want to make myself sick. See it is crisp and such as it is supposed to be and the liquid smells very much like vinegar. BUT it is also sort of odd tasting and a little "slimey" but I cannot tell if that is because I used SOOO much kelp powder (which tends to give that slimey texture) I made a big batch and I hate to waste it but I also hate to eat it if it is bad! this is soo difficult lol I just can't tell!
any help, pointers, suggestions? any way I can tell?
Thanks!!
But I cannot tell if it is good or not. How can I tell if there is bad bacteria in there? I really don't want to make myself sick. See it is crisp and such as it is supposed to be and the liquid smells very much like vinegar. BUT it is also sort of odd tasting and a little "slimey" but I cannot tell if that is because I used SOOO much kelp powder (which tends to give that slimey texture) I made a big batch and I hate to waste it but I also hate to eat it if it is bad! this is soo difficult lol I just can't tell!
any help, pointers, suggestions? any way I can tell?
Thanks!!