A visit to the farmer's market in Asheville totally changed my kraut game

I was at the Asheville City Market a few Saturdays ago, just browsing the produce. A vendor selling local cabbage had a little sign that said 'perfect for kraut, ask me why'. I asked, and he explained he grows a specific variety that's denser and holds less water. I tried a batch with his cabbage, and my usual 2-week ferment was ready in just 10 days, with a much better crunch. Has anyone else found that the specific veggie type makes that big of a difference in ferment time?

3 comments

3 Comments

wesley_grant3322d agoMost Upvoted

Man, I wish I had that tip before my last batch. I used a regular head from the store and ended up with salty mush. My "kraut" was more like a sad, wet salad.

the_keith23d ago

That "perfect for kraut" cabbage tip is a total game changer, right?

richard_wells5923d ago

Game changer" is right, but it made me realize something else. That tip is really about trusting the process, not just the cabbage. It turns a chore into something you actually look forward to.