After last year’s dismal attempt at sauerkraut, I didn’t have my hopes up. But, I’ve been “harvesting” some of it every few days, to have a sample of how it tastes over time. Tonight I “harvested” my third and final batch. It’s yummy! I’m very pleased. The first test “harvest” was somewhat limp and salty cabbage. Tonight’s batch was mildly tangy, only slightly salty and still had a nicely textured chewiness to it. I think it’s perfect.
When I’ve finished eating and sharing this batch (about three gallons) I’ll make another batch and start experimenting with other recipes that have more than just cabbage on the ingredient list.
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August 26, 2008 at 10:06 pm
Awesome. I’ve been experimenting (badly) with pickles. This gives me some hope for the future. Sauerkraut… ooh… tempting. I know nothing about making it, though.
Best wishes.
August 27, 2008 at 7:30 am
Joe–
I’m a firm believer in experimenting. I love to learn and it’s rare that I “get it right” the first time. So, I try, see what happens, then try something else to improve it. In this case, I tried some new things I didn’t try last year and I took out some kraut every few days so I can now do comparative taste tests of how the fermentation progressed over the entire fermentation period. So, keep on experimenting!
One little trick I learned from scientists in fields other than my own: Keep a journal. I have a fermentation journal, a gardening journal, a music journal, a weaving journal, etc. When I try something, I record what I’ve done, and this provides a basis for changing something next time. Works like a charm.
Bob