Sauerkraut Survivor, Day 7: One Week Old…

This is the last day of testing in a row, Day 7. Although I didnt plan on testing again for a week, some jars had to be disposed of on Day 10 – we’ll save that post for another day.

Glucose is testing out at 1000 – 1500 mgs per deciliter (dL). I am using Diastix Reagent Strips for this test.

pH is 3.8 -  4. I am using medical-grade Micro Essential Laboratory strips for this test.

CO2 action is dying down. We’re past the peak CO2 stage, ending Stage 1.

Today I got some interesting things showing up in the brines of some of the jars. Remember, I am not a scientist, but I have been able to identify mold and yeast. However, some of them are odd and I am unsure what they are.

The Jars & Brine Samples for Day 7

Samples were taken with a pipette and one drop was placed on these microscope slides and a cover was placed on top of the sample. Brine sample was reviewed using this AmScope microscope. Photos were taken on the microscope with the camera it came with. Although this AmScope camera arrived that afternoon (late) I had already captured the brine samples.

The Leuconostoc mesenteroides bacteria are almost done doing their job. This is the last time you will see Leuconostoc mesenteroides in the samples. My next sample-taking will be on Day 14, and by then we will be in stage 2 of fermentation where Lactobacillus plantarum will be the active bacteria.

As always, click for full-sized images.

Jar 1 (Cheesecloth), Day 7

Photo one may look fine, but check out the next one: mold has begun to form on the cheesecloth.

Now you can’t see any mold in the brine sample – yet. Right now the mold is just on the cheesecloth itself. In fact the LABs look quite healthy.
(click for full size photo)

Jar 2 (Olive Oil), Day 7

CO2 is having no trouble coming out through the oil. Isn’t it pretty?

Here is an interesting screen cap from the bacteria sample. It isn’t aren’t bacteria, mold, or yeast, but it’s pretty neat. I haven’t identified it yet.

Jar 3 (Water Baggy), Day 7

Appears to be doing well – but check out the brine sample.

Spoilage spotted in this jar. You can see the mold and yeast in the photos below:


Jar 4 (Cabbage Leaf held down by small jar), Day 7

You can see by the photo the cabbage leaf is starting to wilt and rot.

Nothing exciting in this brine sample. Not seeing hardly any LAB activity at all, but no mold or yeast showing, either.

Jar 5 (Cabbage Leaf, Shot Glass, White Lid), Day 7

Everything appears to be doing okay from the outside.

The darker blob appears to be mold forming. I am unable to identify the other shimmery streak.

Jar 6 (White Lid), Day 7

Everything looks good visually here.

Nothing exciting here.

Jar 7 (White Lid with Baggy), Day 7

Brine looks like it is doing well. No mold detected visually.

I don’t know about you, but this guy gives me the shivers! It has mold characteristics. It’s certainly not yeast or bacteria. Second photos is same image, closer (eww!).


Jar 8 (White Lid with Airlock), Day 7

Brine looks like it is doing well. No mold or yeast detected.

Nice LAB activity.

Jar 9 (Metal Lid), Day 7

Brine is doing well. No mold or yeast detected. Some brine was up in the test tube when I went to take the sample.

LAB activity is the same as jar 8. I wanted to show you what a cabbage looks like under the microscope:

Jar 10 (Metal Lid with Airlock), Day 7

Brine is doing well. No mold or yeast detected.

Moderate LAB activity.

Jar 11 (Cork with Airlock), Day 7

Brine is doing well. No mold or yeast detected.

Lots of movement and LAB activity.

Jar 12 (Lacto-fermentation Air-Lock System generously donated by Cooking God’s Way), Day 7

Brine looks great. No signs of mold or yeast.

Highly active and well-populated LABs.

Jar 13 (Pickle Pro generously donated by Homesteader’s Supply), Day 7

The brine in this jar is nice and full – looks great. No mold or yeast detected.

LABs look nice and active.

Jar 14 (Pickl-It purchased through the generosity of GNOWFGLINS), Day 7

Brine looks nice and green. No mold or yeast detected.

Few immature LABs and not much activity.

Jar 15 (Harsch purchased by the generous donations largely from Homesteader’s Supply along with with GAPS Diet Journey, Hybrid Rasta Mama, and Dishrag Diaries), Day 7

No testing until Day 28.

Jar 16 (Bucket), Day 7

Lots of foam on the browned brine. It is getting filmy.

Hardly any LABs detected.

Jar 17 (Fido), Day 7

Brine looks nice and green. No mold or yeast detected.

No brine samples will be taken until end of ferment.

Jar 18 (Salsa Jar), Day 7

No brine is covering the top. It all went out the test port, as the seal worked so well and the pressure was so good.

Loook at the density of these LABs! I had to take the brine sample right down in the cabbage, as there was no brine at the top.

My next post wasn’t due until Day 14, but some jars started to get funky. I had to dispose of five of them on Day 10. Stay tuned!

THANK YOU!

Many of the supplies (including the cabbage) purchased for testing were mostly covered by the donations from Loving Our Guts, Pickle Me Too, Easy Natural Food, Common Sense Homesteading, Lisa M., Traditional Foods, Grocery Geek, Rachel C., The Urban Hearth, Hybrid Rasta Mama, Sarah M, Miriam R., and Leslie C. THANK YOU!

The Lacto-fermentation Air-Lock System was generously donated by the manufacturer, Cooking God’s Way.

The Pickle Pro was generously donated by the manufacturer, Homesteader’s Supply.

The Pickl-It was purchased through the generosity of GNOWFGLINS.

The Harsch crock was purchased by the generous donations largely from Homesteader’s Supply along with with GAPS Diet Journey, Hybrid Rasta Mama, and Dishrag Diaries.

If you would like to contribute funds to this experiment, I would be ever grateful. Please send PayPal funds to: naturalfamilea@gmail.com. If you have a blog I would be happy to link to it as a contributor. Thank you!

Similar Posts:

Want to learn more about herbs?

proud contributor
Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.

Lea is a Certified Health Coach graduate from Beyond Organic University, and a Certified Aromatherapist graduate from Aromahead Institute.

"Like" Nourishing Treasures on Facebook, join the Nourishing Treasures Group on Facebook, follow @NourishTreasure on Twitter, and subscribe to our newsletter.

You can also find me on Learning About Essential Oils forum, and Fido Fermentation Facebook group.

Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission, but it doesn't cost you any more.

Comment with Facebook

comments


Comments

Sauerkraut Survivor, Day 7: One Week Old… — 5 Comments

  1. I’ve been following this with a great deal of interest. Apologies if you answered this elsewhere, but I didn’t see it. What conditions are these jars being kept at? Are they all at warm room temp? Did they start several days at warm temp and then get moved to cool room temp? Just wanted to know what the room conditions are. Thanks again for taking the time to do this!

    • You know, this reminded me. I have been taking photos of the temperature when I take the samples, but realize now I have neglected to post it. I have a sticky-back thermometer on the wall behind the jars. It’s between 68 and 72 (at most 74) degrees.

      I do not abide by the popular “room temp for three days and then refrigerate” method. This is a huge error! When you move your ferment to cold storage/refrigerator on Day 3, you are doing your ferment a disservice. Day 3 is when the first stage bacteria really get started, and you need your ferment to go through three bacterial stages. The second stage bacteria especially dislike cold storage. In fact, the further in your ferment you go, the warmer they like it.

      I don’t plan on moving them to my refrigerator until the end of stage 3, the last stage of the ferment, when I open them and start to eat them. Right now they are happiest at room temp.

      Thanks for stopping by!

  2. Pingback: The 3 Biggest Fermenting Mistakes You’re Already Making | Food Renegade

Leave a Reply