My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?

Question

Recently I started a batch of sauerkraut, the first after several years. Unlike my previous batches this one is much smaller (half a head of cabbage, as opposed to several full heads), uses Morton's Kosher salt as opposed to sea salt, and fermentation was started in a large bowl as opposed to a crock.

Today I received a new crock, and transferred the batch from the bowl into the crock. The sauerkraut is about 72 hours old, and seems to be progresssing and expected--however as I transferred the kraut I noticed that the brine appeared slimy as it dripped. Aside from it's appearance when dripping it seems normal (I tasted a small amount, it smells like it should, and when the brine is standing still it appears normal. I also ran some of the extra brine through my fingers and it didn't feel slimy).

I'm curious if this is normal--perhaps either because the the kraut is relatively young (at only 3 days), or perhaps because of using "plain" kosher salt which may have additives such as anti-caking agents. Or perhaps it is perfectly normal and I've just never noticed it before, as I've never transferred a batch between vessels before.

Asked by STW

Answer

I recently made a batch of kimchi and had the same experience - slimy looking brine. That said, I had added red pepper slices (which was new for me).

The kimchi tasted normal and I ate it and experienced no ill-effects.

I say it's good. IANADr

Answered by Trey Jackson

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