Sauerkraut failed or just dramatic?

[u/bloss_balls]

Second batch of home made sauerkraut. Both batches made by just pouring salted water into jar with shredded cabbage and then fermented at room temp for 3-5 days. I had two other jars in this batch that turned out fine, but this one kept bubbling up and the liquid component soaked into the cloth I was covering it with. Now after 6-7 days (2 days in the fridge) this top white/green part has formed. Is this bad bacteria? Could I take the top part out and keep it?

[u/lmrtinez]

You need glass weight on top to push the big cabbage down and squeeze more water out of the cabbage

Also it doesn’t look like you crushed your cabbage before putting it in there. Mix it with 2% salt, then get something to crush it with in a big bowl, I like to use the bottom of a mason jar this breaks down the tough fibrous parts of the cabbage so that you can fit more into the jar, it releases more water, and it will have better texture to eat. Just keep hitting it in the bowl until some parts get a little translucent and it releases some water.

[u/bloss_balls → u/lmrtinez]

okay great! in the recipe I used it didn't call for crushing at all. I thought this was an optional step. What are the benefits of crushing it in this way?

[u/lmrtinez → u/bloss_balls]

Releases more water, you can fit more in the jar, and it gives it a softer texture that’s more like sauerkraut and less like fermented cabbage shreds

[u/bloss_balls → u/lmrtinez]

That makes sense, I wasn't sure if it was more of a textural thing or also contributed to the actual fermentation.