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