I am very new to fermenting, and my fermented batch of sauerkraut just finished its process last week. All the cabbage was under the brine. There was 0 mold. The ambient temperature outside the crock was roughly 78-83 fahrenheit. The water inside the moat of the crock at day like 10-11 did dry up overnight, but I immediately filled it with water when I woke up.I didn't get seriously sick at all. But my stomach was rumbling a lot whenever I consumed it. It didn't smell like it was rotting though. Interestingly enough I also get kind of dizzy when I eat them.Is this anything to worry about?
>>22106712I used 2% salt for the brine. My poop has been getting a bit reddish in color recently but not by much.
>>22106712i would not worry about it. if you are using lactic bacteria, then it probably took over the microbiome early on in the fermentation which makes it difficult for harmful bacteria to find their home. it's amazing how the human mind starts harming itself just because you think something went wrong
>>22106712How much are you eating at a time? I love sauerkraut but if I eat more than a small amount all that brine clears me out
>>22106712>But my stomach was rumbling a lot whenever I consumed it.Probably just because it's fermented so it has yeast and bacteria which still produce gas during digestion. >Interestingly enough I also get kind of dizzy when I eat them.Likely a little sensitive to the histamine formed during fermentation or other similar byproducts. If you don't like it then you could drain and rinse it which should get rid of some of it, or next time just don't ferment it as long.
Sauerkraut n00bs can get massive shits but it should only occur 2-3 times. Feed it to someone weak, like a small child or old person, and see if they die from it.
