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jaq, when will the kraut be ready and can i invite myself over when it is? <3

lxy, Wednesday, 14 January 2015 22:42 (three years ago) Permalink

It is making little blurpy noises in the kitchen now! (the crock has a water sealed lid) - should be ready in 4-6 weeks!

Jaq, Wednesday, 14 January 2015 23:27 (three years ago) Permalink

yay! also (off topic) we have raspberry canes if you want some, jaq. next weekend?

lxy, Monday, 19 January 2015 15:42 (three years ago) Permalink

Oh! Yes! And I have some new bitters for you to try - Power Pink Sour: cranberry, hibiscus/sorrel/flor de Jamaica/pink grapefruit!

Jaq, Monday, 19 January 2015 15:47 (three years ago) Permalink

oh boy, those are some of my favorite flavors, so i accept the offer! <3

lxy, Tuesday, 20 January 2015 17:31 (three years ago) Permalink

Opened the lid on the crock for the first time today - 21 days is tasty and crunchy, but I think in 3 more weeks it will be even more delicious

Jaq, Sunday, 1 February 2015 05:45 (three years ago) Permalink

it is so good already! thank you for sharing. raspberries are on their way as we speak!

lxy, Sunday, 1 February 2015 19:14 (three years ago) Permalink

one month passes...

Packed the finished kraut into jars just now - so tasty! I got three quarts and one pint and two bowls worth from those 3 heads of cabbage. Carrots or kimchee will be next.

Jaq, Sunday, 22 March 2015 20:42 (three years ago) Permalink

cool! last batch i made (mentioned upthread) turned out kind of weird -- one smaller crock was a little *too* ripe and had kind of a funky taste, the larger crock turned out very crispy and tasty and had a brighter sourness with less funk. both had quite a bit of kahm yeast on the surface that was very persistent over the 7 or so weeks of fermentation. i think the yeast and other surface molds penetrated deeper in the smaller crock, resulting in more unpleasant funkiness.

marcos, Monday, 23 March 2015 16:02 (three years ago) Permalink

I was surprised to not have any mold form on this batch! The other thing I read was that the smaller the batch, the quicker it ferments - which I guess makes sense.

Jaq, Monday, 23 March 2015 16:22 (three years ago) Permalink

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