/ck/ - Food & Cooking

>>9315972
Yeast or just stuff breaking down and falling to the bottom. I have a garlic/black Czech/ heirloom tomatoe ferment going and getting a lot of that.
>>9316087
>>9316953
So that's an aspect of what I talked about with the stages of fermentation. If it gets that off taste, let it sit for another week or two. That stage of bacteria will die off and a new more tart one will take over. But remember, your kraut is still acidic even if it tastes cheesy, that's what keeps other molds and boutolism from growing