This is second year attempting kraut (1st yr disaster). This year we are trying small batch of carrot and cabbage kraut, fermenting w/o warmth (our daytime average high temp in summer is 70F, low 60F at night in house). We started, kept clean and skimmed and then after two weeks forgot it. Today I took out weights and rinsed them. Noticed few fruit fly eggs on top of upper weight out of brine and at edge of crock lip. No scum visible but did notice few ribbons about the width of egg noodles barely rise then settled to bottom out of sight -- its not cabbage as it splits easily into pieces. It doesn't smell bad in the crock but there isn't a sharp smell of kraut either. I'm afraid to taste it because of this white thing(s) that floated. Can someone out there advise? Do you think it is safe to eat?
This is second year attempting kraut (1st yr disaster). This year we are trying small batch of carrot and cabbage kraut, fermenting w/o warmth (our daytime average high temp in summer is 70F, low 60F at night in house). We started, kept clean and skimmed and then after two weeks forgot it. Today I took out weights and rinsed them. Noticed few fruit fly eggs on top of upper weight out of brine and at edge of crock lip. No scum visible but did notice few ribbons about the width of egg noodles barely rise then settled to bottom out of sight -- its not cabbage as it splits easily into pieces. It doesn't smell bad in the crock but there isn't a sharp smell of kraut either. I'm afraid to taste it because of this white thing(s) that floated. Can someone out there advise? Do you think it is safe to eat?