Susan in TN Posted August 30, 2012 Share Posted August 30, 2012 My second attempt this summer. This batch, however, looks and smells good. I took a bite and am not sure how long to wait for the botulism to kick in before letting my kids try some. :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
Tiramisu Posted August 30, 2012 Share Posted August 30, 2012 I had the same problem. With the help of Jean in Newcastle, I found out that cabbage is too acidic for botulism to grow. You can research the ph and test if you want, too. And, botulism is anaerobic, so it shouldn't grow unless there's no contact with air. That's my lay interpretation. I did not eat mine, but dh did and LOVED it. He is still alive after the whole jar. :D Quote Link to comment Share on other sites More sharing options...
CalicoKat Posted August 30, 2012 Share Posted August 30, 2012 My second attempt this summer. This batch, however, looks and smells good. I took a bite and am not sure how long to wait for the botulism to kick in before letting my kids try some. :tongue_smilie: I'll take it off your hands if you decide it's too scary. YUM!!!!! Quote Link to comment Share on other sites More sharing options...
Myeightkiddies Posted August 30, 2012 Share Posted August 30, 2012 I'm scared of it. Just the smell of saurkraut cooking makes me literally vomit. :ack2: I'm sure yours, for saurkraut, is delicious. :D Quote Link to comment Share on other sites More sharing options...
Dad 4 Boys Posted August 30, 2012 Share Posted August 30, 2012 I'm scared of all sauerkraut. I had a babysitter, when I was elementary school age, that fed us sauerkraut. You couldn't leave the table until you ate it all. I can remember gagging it down. Never again. Quote Link to comment Share on other sites More sharing options...
Julie Smith Posted August 30, 2012 Share Posted August 30, 2012 But the question is, are you making the right kind of Sauerkraut? http://forums.welltrainedmind.com/showthread.php?t=377484 Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted August 30, 2012 Share Posted August 30, 2012 Isn't sauerkraut way too acidic for botulism? Quote Link to comment Share on other sites More sharing options...
Susan in TN Posted August 30, 2012 Author Share Posted August 30, 2012 (edited) I had the same problem. With the help of Jean in Newcastle, I found out that cabbage is too acidic for botulism to grow. You can research the ph and test if you want, too. And, botulism is anaerobic, so it shouldn't grow unless there's no contact with air. That's my lay interpretation. I did not eat mine, but dh did and LOVED it. He is still alive after the whole jar. :D Whew. That makes me feel better! (Plus, the kids and I are still alive.) I'm scared of all sauerkraut. I had a babysitter, when I was elementary school age, that fed us sauerkraut. You couldn't leave the table until you ate it all. I can remember gagging it down. Never again. Right, was it the gross stuff from the store? I still have nightmares about it. Gross, gross, gross. But I like the homemade stuff and Bubbies from Whole Foods; plus it's really, really good for you as long as it hasn't been heated. But the question is, are you making the right kind of Sauerkraut? http://forums.welltrainedmind.com/showthread.php?t=377484 Ha - that was funny! I don't remember how I was served it as a child, only that it was unbearable. Currently it is served as a little side dish on the lunch plate, or rolled up in a piece of ham with cream cheese. Isn't sauerkraut way too acidic for botulism? Apparently. That's my new policy ;). Edited August 30, 2012 by Susan in TN Quote Link to comment Share on other sites More sharing options...
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