A guy at the farmers market in Boise said my sauerkraut was 'too sour' for his taste.

He was really polite about it, but it made me wonder if there's a 'right' level of tang everyone aims for. How do you decide when your ferment is perfectly done to your liking?

2 comments

2 Comments

umaanderson17d ago

Honestly, that's just personal taste. I like mine really punchy, almost makes your eyes water. My husband says it's like eating a battery. So how do you even test it at the market? Do you let people try a sample before they buy, or was this after he took some home?

keith26416d ago

Ever think about just giving out tiny sample cups at your stand? I used to think my kraut was fine straight from the jar, but a comment like @umaanderson mentioned made me start testing it on different things. Now I try a bite plain, then on a cracker, to see how the sourness plays with other food. That really showed me the "right" tang totally depends on what you're eating it with.