I just tried my first batch of homemade sauerkraut and it has three problems. First, I think it is too salty. I followed a recipe instead of salting to taste which I later found out is preferable. Second, I added too much caraway by the same mistake. Third it is very mushy. I can squeeze it into puree with my thumb and fore finger, which I understand is not normal.
I have two questions:
First, what went wrong? I have heard that mush often comes from too little salt but that doesn't seem to be my problem. I once heard that it can come from fermenting at two high a temperature. It's been quite hot 80's-low 90's. Could that be it? Did I contaminate it somehow? Was it a bad cabbage?
Second, is there anything I can do with it? I have heard of people dehydrating mushy kraut but I don't have a dehydrator. I thought of blending it and using it as a marinade for country style pork ribs. I thought I could also use the puree as a part of soup or salad dressing or whatever. Any other ideas? Should I just trash it and try again?
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