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Heard a guy at the brew supply shop say his first batch tasted like bandaids
I was grabbing some pH strips last Saturday at the shop in Austin and this older dude was telling the cashier how his first sauerkraut batch came out smelling like a first aid kit. He was using tap water straight from the city without letting the chlorine off-gas, which apparently kills the good bacteria or stresses it out. That stuck with me because I did the exact same thing for like 6 weeks and just blamed my cabbage quality. Now I let my water sit out for 24 hours before mixing brine and I also started rinsing my jars with filtered water instead of the sink sprayer. Has anyone else fought weird chloramine flavors from municipal water, or did you just switch to spring water from the store?
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adam1865d ago
Letting water sit out works for chlorine but not chloramine, which is what most city water uses now. Chloramine doesn't off gas, so you need campden tablets or a carbon filter to get rid of it. Your brine might still be fighting it if Austin switched over.
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