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My sauerkraut brine evaporated completely and I didn't notice for a week.
I had to rehydrate the whole batch with a salt solution, which took about five days to get the flavor back on track. Has anyone else salvaged a dry ferment like that?
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the_tessa1mo ago
So you just poured new brine right over the top of the dried out kraut? I always worry about mold getting a foothold when the liquid drops, like the top layer is just exposed and sad. Did you have to scrape anything off first, or was it just really dry but still okay?
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emma_clark19d ago
Poured new brine right over it, didn't scrape anything off. The top was dry but not moldy, just looked sad and shriveled. Took about a week but the flavor came back eventually.
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