Our sauerkraut is now 3 weeks old. We finally pulled out enough to actually have a portion with a meal, instead of just sampling it. It’s still not as sour as we would like, but the taste is really good. Time will help with that. The texture is nice and crunchy which isn’t like anything we’ve had from store bought kraut.
Also as a surprising bonus, the saltiness that I was complaining about a week or so ago is gone. I mean it’s still salty but really good.
I’ve also noticed that the bubbling has slowed down. I assume this is normal. It could also be because the house has been cool the past few weeks.
Smoked sausage, broccoli, potato wedges and sauerkraut.
3 comments:
I have always wanted to make sauerkraut and those fermented pickles which is a very similar process. Did you grow the cabbage?
You should try making sauerkraut. I'm surprised at how easy it is. The hardest part was finding a large food safe container. Unfortunately we didn't grow the cabbage, though I do have a few planned for the garden this spring.
We definitely plan to make fermented pickles this summer. Yummy half sours.
We have a huge crock in the basement that would work great. I'll give it a try this summer when cabbages are at the market.
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