Sour Kraut Odour.

A couple of weeks ago I saw a posting on the forum about making Kraut. That inspired me. I followed directions on salt contents, cut cabbage finely and placed the kraut in a bedroom upstairs with a good temperature. I have been skimming the surface every couple of days.

Last few days it is being to smell like rotting cabbage. The kraut is covered in water and all cabbage is submerged. It is still off gassing. The wife wants me to put it in the basement now. The kraut was made about 3 weeks ago.

Is that odor normal?

Thanks,

It smells gross doesn't it? Nothing better than having guests over while your fermenting cabbage haha...but ya its normal. Taste it to see if its ready.

The bedroom! Of all places to put your sauerkraut.
I hope when you made your kraut that you left some space in the top of the crock or whatever container you used. Simply take a large garbage bag and place it on top of the kraut then fill the garbage bag with water to the rim of the container. This seals all the edges and you won't have to do any skimming either. This should eliminate almost all of the odor. If not, simply blame it on the wife.

You think the odor is bad now, just wait til the day after you eat it.:whacked:.........................Daniel

The joy of making sauerkraut, that odor is normal but will diminish when you notice the lack of bubbles, there will still be some odor but not as much.
It usually takes about5 to six weeks for full fermentation to take place [3 stages ].
Here is a good link with lots of info on making sauerkraut;http://www.bing.com/search?q=www.nch...onversationid= just go to the fermenting section , learn and enjoy, sauerkraut is perhaps one of the best probiotics .

[QUOTE=sawbill;961437]The bedroom! Of all places to put your sauerkraut.
I hope when you made your kraut that you left some space in the top of the crock or whatever container you used. and you won't have to do any skimming either. This should eliminate almost all of the odor. If not, simply blame it on Simply take a large garbage bag and place it on top of the kraut then fill the garbage bag with water to the rim of the container. This seals all the edges the wife.[/QUOTE]

Be very careful using garbage bags, as some are coated with antibacterial sprays which can introduce "TOXINS " to your sauerkraut.
Only "FOODGRADE " plastics or products should be used .

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Originally Posted by boogaloo

You think the odor is bad now, just wait til the day after you eat it.:whacked:.........................Daniel

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Yep and add a great big mug or three of ice cold beer. I almost got kicked out to the truck at Moose camp for that one. LOL

Thanks Lads I feel better now. I actually had it in the spare bedroom as it is a little cool downstairs. We will have company for the next week so it will have to go downstairs on the workbench for now - I guess. Once the company leaves it is coming back upstairs to finish stinking the house up. When I look at all the crazy projects I have done like this over the years, I can't help but think my Wife must truly love me to put up with them. I think I will keep her.

Made saurkraut in our condo a few times and had the same issues. I cut up a few boxes and made a new box to put the crock into along with a cardboard lid that fit tightly onto it. I then put a bunch of baking soda inside the box all over the bottom to help with the smell (before putting the crock into the box, resting on top of the baking soda). It took away most of the stench, at least until I opened the box to check on the water seal. I just had to be careful to not kick up the baking soda in case it would settle back into the water well and potentially get sucked inside the crock.

A friend from work also suggested buying some kind of giant clear plastic bag used for laundry from Canadian tire and just putting the crock inside that. You still have to check and fill your water levels but it contains the smell the rest of the time

Bearpaw - That kraut was back in 2016 and was fantastic. Was just saying to the wife not long ago we need to make some more this year.

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Originally Posted by Muskyhunter

Bearpaw - That kraut was back in 2016 and was fantastic. Was just saying to the wife not long ago we need to make some more this year.

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Nice. I've been thinking about making another batch as well, pink kraut (use 1/2 purple and 1/2 light green cabbage) with some caraway seeds mixed in from the beginning. Yum!

Not sure why everyone has such stinky kraut
I make mine in a proper 10 Litre fermenter crock
It bubbles steadily for the first few week
Yes there is mild smell of fermenting cabbage if you are very close as the crock burps
But it quickly dissipates.
We certainly can not smell anything unless we are within a foot or two of an aggressively bubbling crock

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Originally Posted by johny

Not sure why everyone has such stinky kraut
I make mine in a proper 10 Litre fermenter crock
It bubbles steadily for the first few week
Yes there is mild smell of fermenting cabbage if you are very close as the crock burps
But it quickly dissipates.
We certainly can not smell anything unless we are within a foot or two of an aggressively bubbling crock

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maybe a temperature issue? I always seem to make it during the summer and with east facing windows in my condo it gets pretty hot inside during the day. Maybe if it was 20 degrees in the house all the time or lower it would slow the process down. Before making that box I could smell the kraut in the hallway outside my door before opening it to go inside and the "bubble burps" would be unbearable from across the room lol