edgecombe

I have WilkesCC set on the path to enlightenment on the subject of making sauerkraut.

Did the kruat go thru the working process? Wilkes cc. If it did not spew out of jar it did not work. Probably bad salt.

I'm not much of a canner, but I agree that if it's dark then you should probably toss it. Dark implies rot, which means that there's some bacteria growing in there.

There are very few things better than biscuits covered in gravy, covered in kraut, covered in bacon. Yum!!!!

i love good kraut.

diesel and dust can you tell me why my kraut never turns outs? for the pass two years I've made kraut that I've had to throw out. It very soft and it doesn't taste like kraut....why?

I find this site quite handy....

http://www.stilltasty.com/s...earch_page

Remember the safety rule: WHEN IN DOUBT--THROW IT OUT!

If the kraut has darkened much, it probably isn't going to be very good. It usually gets soft and loses it;s crunch and taste when this happens.

The general rule of thumb is to depress the center of the jar lid. If it springs back up, don't use the contents inside. If the center button of the jar lid does not move and is slightly concave, the contents are safe to eat.

That is because I am an experienced canner.

diesel's explanation sounds much more plausable than mine. Shows what I know about canning....nothing.

The dark color is actually where the jars did not get a good seal, letting air in and causing decay of the final product. I would avoid eating any kraut that has turned brown for food safety reasons.

The darkness is probably due to "ageing" since I doubt any bacteria can get in. I'd do a taste-test first. Canned kraut is one of the things I miss about no longer living in Wilkes County. I can't find it where I now live. That's some good stuff!

don't see why not. kraut is good. now if you see stuff growing in it time to toss

Have canned several quarts of kraut over the past few years. Some has turned a dark color. Would it be safe to eat?