What to do with Soft Mushy Sauerkraut?

[Blue-Frog]

I thought the 3 week sauerkraut was a bit on the young side so I let the next batch go for several months, having heard some people let it go for a whole year.
Well, I thought all was fine, all the leaves were well covered and there was no organic material for yuck to grow on... I did use a water filled ball type jar as weight and it did sport some sort of growth... and there was a lot of Kamut (?) which I do not normally have... all in all the flavor is good, bit the texture is WAY too soft... I suspect temperatures were too high and the year time line is for cold storage... Is there anything I can do to enjoy this sauerkraut? Would you dump it and try again? Make bread with the strained juice? Don't want to waste it but I don't want to eat it either.

What would you do?

 

[passedpawn]

Dump. Lesson learned. If you want to leave in longer, perhaps try adding pickle crisp (calcium chloride).

 

[Kittyfeet]

Or make soup with it. Sauerkraut Soup sounds strange at first, but it's really tasty.

 

[Miraculix]

Too soft is usually because of not enough salt being added before fermentation. If you want crisp fermented vegetables, you need to increase the salt concentration.

 

[Blue-Frog]

Would there be any way to check to see if I had forgotten to add salt?
Taste-wise, nothing struck me as missing a critical component, however
I remember doing the math but do not remember actually adding it...
I have a refractometer... anyone know what a normal sauerkraut would clock in at?

I haven't thought much about how they work... would it be like a 2% NaCl sol would be 2 "Brix"

 

[Yooper]

No, salt wouldn't be in solution and impact a sugar/brix scale.

 

[Blue-Frog]

??? not sure about what you mean.
I use a saturated salt solution to calibrate one of my higher reading refractometers... much like using distilled water to calibrate at 0.0 brix