My last two batches of sauerkraut have developed a somewhat slimy brine. Smells ok, tastes ok, brine not slimy to touch but has a weird viscousness when pouring. Quite off putting. Goes back to normal runny brine when they’ve been in the fridge for a couple of weeks.
Anyone know why / how do I get it back to normal? Tia
My last two batches of sauerkraut have developed a somewhat slimy brine. Smells ok, tastes ok, brine not slimy to touch but has a weird viscousness when pouring. Quite off putting. Goes back to normal runny brine when they’ve been in the fridge for a couple of weeks.
Anyone know why / how do I get it back to normal? Tia