The week my kraut went from crisp to mush in 4 days
I had a batch of sauerkraut that was perfect on Tuesday. By Saturday it was soft and smelled a bit off, like gym socks. I'm wondering if my fermentation station got too warm, maybe over 75 F. On the other hand, I could have packed it too loose and air got in. My buddy says brine salinity is the real culprit, not temp or packing. Has anyone else had a perfect ferment go bad this fast, or am I missing something obvious?