My sauerkraut went fizzy and weird after I tried a new trick

I saw a tip online about adding a bit of sugar to kickstart the ferment, so I tossed in a teaspoon with my cabbage last week. It bubbled over like crazy and now it tastes oddly sweet and fizzy, not sour at all. Has anyone else had a batch go wrong from adding sugar?

3 comments

3 Comments

milesbarnes12d ago

What did you expect to happen? Like blairm77 said, sugar is basically rocket fuel for the wrong stuff. You probably got a wild yeast party instead of a proper lacto ferment. That sweet fizz is a dead giveaway. Next time, just stick with salt, it's slower but way more reliable.

blairm7712d agoMost Upvoted

Yeah, that "oddly sweet and fizzy" part sounds like the sugar just turbocharged the wrong microbes lol. Been there, it's a bummer.

jana50912d ago

It's like life keeps giving the wrong bacteria all the sugar.