My sauerkraut turned pink and fizzy after a week in the jar

I followed my usual recipe with green cabbage and salt, but I left it in a spot that was maybe a bit too warm, around 75 degrees. After seven days, I opened it and it was bright pink and super fizzy, like soda. I looked it up and apparently it's a sign of certain yeast activity, not the good kind. Has anyone salvaged a batch that did this, or is it a total loss?

3 comments

3 Comments

fox.simon4d ago

Ever try just letting it go flat in the fridge? Mine settled down and tasted fine.

norag3829d ago

Yeah, that pink fizzy stuff is a total loss, toss it out for sure.

anthony_fox29d ago

Wait, you're just tossing it? @norag38, that fizzy pink stuff is the best part after it goes flat. It turns into this super sweet syrup. I pour it over ice cream or mix it into plain soda water. Tossing it is such a waste of good flavor. Give it a try next time before you dump it down the drain.