Hi! I've made a kraut from beats, turnip and cabbage. I made 3 batches and this one mysteriously turned brown on top. This happened within the first week. I left it 28 days. It smells sweet. It looks dirty, like brown specs in the brine. And brown on the cabbage on top . It's not slimy... and I havnt tasted it. The bottom half is a beautiful fusia.
I also made a batch of carrots that had white blotches like dried fat on top. Strange since I used an airlock.
I so appreciate any help!! I'm kinda new to this!!
Katharyn
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Hi Katharyn,
For some reason, your kraut oxidized on top…not sure why or how with the airlock.
The brown flecks are leftover from some initial foaming likely. The good news is that this is fine—just get rid of all the discolored kraut everything underneath will be just fine. Enjoy!
As far as the carrots—it sounds like Kahm yeast. This is common on carrots and again just remove it is harmless. Here is another post that goes into Kahm yeast a little more.
All best, Kirsten
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