We are getting closer!

There is not much change in the jars since I last tested on Day 14.

Still in the second stage, Lactobacillus plantarum are doing their thing. I have not refrigerated any jars yet, as Lactobacillus plantarum love room temp and warmer 72° – 90° (see The Science Behind Sauerkraut Fermentation for more details). I want a sauerkraut full of probiotics, so I want my LABs happy.

I am using Diastix Reagent Strips to test the glucose level. Glucose is the LABs source of fuel, and once the glucose hits bottom (or close to it), we know the ferment is complete. The jars have dropped slightly from last week and registering between 250 – 500 mgs per deciliter (dL). Remember, we started on Day 1 with 2000+ mgs of glucose per deciliter (dL) which meant 4 teaspoons of glucose was in this mason jar. Now, we’re down to a teaspoon or less of glucose in the whole jar.

Here is a photo of one of the glucose tests for Day 21:

I am using medical-grade Micro Essential Laboratory strips to test the pH. Once the pH drops to 3.5 (or lower), the ferment is complete and the LABs are at their max. There is a direct correlation between the pH lowering and the population of LABs rising. We started with a 6 and now we’re at 3.5 or less in the jars. The pH is right, but I want to see if the glucose can drop just a little more before I call them “done.”

Here is a photo of one of the pH tests for Day 21:

The Jars & Brine Samples for Day 21

Brine sample was reviewed using this AmScope microscope. Photos were taken on the microscope with this AmScope camera.

Jar 2 (Olive Oil), Day 21

You can see there isn’t much brine between the olive oil and the sauerkraut.

Nice, healthy LABs in the first photo. Yeast in the second. I am surprised to see yeast in this jar, as the olive oil is blocking all access to oxygen. My only explanation is that this is Saccharomyces cerevisiae, which is a helpful yeast that only grows in an anaerobic environment. I am having a microbiologist confirm this for me. No mold detected.

Jar 3 (Water Baggy), Day 21

A few cabbage pieces trapped between the glass and baggy. Sauerkraut itself looks well.

Mr. Slinky and spoilage. LABs are hard to find.

Jar 5 (Cabbage Leaf, Shot Glass, White Lid), Day 21

Brine isn’t staing on top of the cabbage. I will have to transfer this to cold storage soon before it spoils.

LABs are doing well in this jar. They are active and nicely populated.

Jar 6 (White Lid), Day 21

Brine is still covering the cabbage and appears fine, but take a peek at the brine sample…

LABs are low and difficult to find. Spoilage (yeast) spotted.

Jar 7 (White Lid with Baggy), Day 21

Brine level has dropped. I’ll need to transfer this to the fridge before it spoils.

Not a whole lot of LAB activity going on, but also no spoilage detected.

Jar 8 (White Lid with Airlock), Day 21

Brine level is doing well in this jar. Looks great visually.

LABs are sparse, but no spoilage detected.

Jar 9 (Metal Lid), Day 21

Brine has fallen back through the cracks made by the cabbage when it heaved in the gaseous stage. Now the top is in danger of drying out. I need to transfer to fridge.

LABs look nice and mature and well populated. Slinky appears in the second and third photos (same cap, different focus).

Jar 10 (Metal Lid with Airlock), Day 21

Jar is doing really well. Brine level has stayed looking nice.

LABs are active and are moderately populated. No spoilage detected.

Jar 12 (Lacto-fermentation Air-Lock System generously donated by Cooking God’s Way) , Day 21

No testing done on this jar today. Check back on Day 28 when I may open it and move to cold storage.

Jar 13 (Pickle Pro generously donated by Homesteader’s Supply) , Day 21

Brine activity has continued to stay high. Everything looks well visually.

LABs are active and strong in this jar.

Jar 14 (Pickl-It purchased through the generosity of GNOWFGLINS), Day 21

No test on this jar until the 28th.

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 21

No test on this jar until the 28th.

Jar 17 (Fido), Day 21

No test on this jar until the 28th.

My next post will be on Day 23 when I transferred some of the jars to the fridge. 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!

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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.