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My sauerkraut turned pink and fizzy after 5 days
I made a batch with just cabbage and salt, like I always do, and left it in my basement. Checked it this morning and it was bright pink and super fizzy, which has never happened before. I think my basement was warmer than usual, maybe around 75 degrees. Has anyone else had their kraut go pink and know if it's still safe to eat?
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richard_wells591mo ago
Toss that batch, pink kraut means something funky grew in there.
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tessa1771mo ago
Yeah, the pink color is a total red flag. I had a batch turn that weird salmon color last year and it smelled off, like really yeasty. Tbh I tried to skim the top layer off but the whole thing just tasted wrong. Honestly you gotta trust your gut with ferments, if it looks weird it's not worth the risk. Toss it and start fresh with more salt next time.
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