New participant question

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New participant question

Postby jnsbrady on Tue Sep 05, 2017 7:55 pm

Hi,
I'm pretty new to fermenting veggies and have had good luck so far, but my lastest batch of cabbage, grated carrots, with a few apples and a little ginger has me worried. At about 24-36 hrs from prep it smells more funky than my cabbage alone preps ever have and the liquid brine on top is getting thick and maybe boarding slimy. taste is not especially bad yet but wondering if it will go south soon. I've now read carrots and apples in cabbage can do this and to watch proportions and temperature...
So toss it and try again or wait and see??

Thanks,
John
jnsbrady
 
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Re: New participant question

Postby Christopher Weeks on Wed Sep 06, 2017 7:52 am

Welcome to the forum!

Repost in Veggie Ferments if you want more eyes and responses.

But: don't toss it. It's just dextran made out of the extra sugars in your produce. If you leave it, it may well thin back out. Even if it doesn't, it's merely an odd texture, it isn't harmful. And your produce will still be good even if you want to carefully scrape away the brine-pudding. :)
Christopher Weeks
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