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A guy at the farmers market changed how I think about kraut
I was selling some of my sauerkraut at a local market in Springfield last Saturday, and this older man stopped by. He picked up a jar, looked at it for a solid minute, and said, 'You know, the bubbles tell you everything... if they stop after day 3, you're playing it too safe.' He explained he uses a 2% brine but burps his jars twice a day for the first 5 days, which I'd never tried. I've always just left it alone. My last 3 batches have been good, but not great... maybe that's why. Has anyone else found that more active burping early on gives a better final product?
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maryr433d ago
Oh man, gotta try that!
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scott.alex3d ago
That old timer is onto something with the early burping. It lets the good bacteria get really active without building up too much pressure, which can stall things out. Makes for a much tangier, livelier kraut in the end.
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kevinw943d ago
Yeah, my buddy Mark tried that early burp trick last fall. He said his first batch was always too mild, so he started cracking the lid for a few seconds on day two and three. The stuff he brought over last week was insane, super fizzy and sour, almost like a pickle. Totally changed his kraut game.
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