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I have posted some about fermenting foods (Kimchi, sauerkraut, other types of fermented vegetables) in other threads, but thought I would start one specific to that topic.
I have mastered Kimchi over the years. But ironically, sauerkraut, which theoretically is a much simpler dish and one most people can make without issue, has been a challenge for me. My first attempt, I must not have been careful about sanitizing everything, because the kraut developed off-flavors and came out tasting like butterscotch which is almost certainly attributable to contamination with some non-desireable yeast. The 2nd attempt tasted okay, but it just didn't taste good enough to make it worth doing at home.
3rd attempt this weekend. I am going to do a couple things differently. First of all, you are supposed to 'mask' the cabbage strips to break down the cellular walls some so that they release a lot of moisture. I am going to spend more time on that part of the process with this batch. Secondly, I am doing a more 'German' style of sauerkraut this time and when it goes into the fermenter I am going to add juniper berries, Carraway seeds, and bay leaves to give it some extra flavor and pop.
Pics to follow.
I have mastered Kimchi over the years. But ironically, sauerkraut, which theoretically is a much simpler dish and one most people can make without issue, has been a challenge for me. My first attempt, I must not have been careful about sanitizing everything, because the kraut developed off-flavors and came out tasting like butterscotch which is almost certainly attributable to contamination with some non-desireable yeast. The 2nd attempt tasted okay, but it just didn't taste good enough to make it worth doing at home.
3rd attempt this weekend. I am going to do a couple things differently. First of all, you are supposed to 'mask' the cabbage strips to break down the cellular walls some so that they release a lot of moisture. I am going to spend more time on that part of the process with this batch. Secondly, I am doing a more 'German' style of sauerkraut this time and when it goes into the fermenter I am going to add juniper berries, Carraway seeds, and bay leaves to give it some extra flavor and pop.
Pics to follow.
