My sauerkraut went fizzy and pink last week

I had a big cabbage from the farmer's market and packed it into a clean jar with salt. After five days at room temp, it started bubbling like soda and turned a weird pink color near the top. I looked it up and it's a sign of yeast and bacteria I didn't want. I had to toss the whole batch. Has anyone else had this happen with a short ferment time?

2 comments

2 Comments

the_wren3d ago

Oh man, that pink color is such a bummer. I read somewhere that it can happen if the cabbage isn't fully under the brine, like any bits poking up get exposed to air. Maybe it was a temperature thing too, like the room was too warm? Idk, but tossing it was probably the right call, it sounds off.

robert2753d ago

Ugh, that's rough @the_wren. Yeah, pink kraut is a total sign something went wrong in the ferment.