Cabbage crunch victory in my first ferment attempt

Loved how my sauerkraut turned out crisp, but when do I stop the ferment process?

3 comments

3 Comments

You got it crisp on your first try? In my experience, you stop when it tastes tangy enough for you, but your mileage may vary.

jenniferlane22h ago

So when @ninabutler says your mileage may vary, what's usually the thing that changes? Is it the type of ingredient you start with, or maybe how long you let it sit? Seems like getting that tang just right would depend on a few big factors. Always tricky to nail a flavor on the first go. What would you say is the main variable that makes results so different for people?

david_knight20h ago

I used to time my ferments strictly, but ninabutler's point about 'your mileage may vary' changed my mind. Now I just taste it like @jenniferlane suggested until it's right for me.