I just realized my sauerkraut jar has been bubbling for 14 days straight, which is the longest active ferment I've ever had.

I kept it in my basement at a steady 68 degrees, and now I'm wondering if anyone else has pushed a basic cabbage ferment past two weeks and how the flavor changed?

3 comments

3 Comments

olivia4786d ago

My last batch went 16 days at about that same temp. The cabbage got super soft, almost spreadable, and the sour punch was intense, way more than my usual week-long ferments. It lost that fresh crunch but developed a deeper, almost winey kind of taste. I ended up using it mostly in cooked dishes like soups because the texture was so different. Honestly, I preferred it for that, it melted right into the broth.

rivera.henry6d ago

So you basically made sauerkraut jam? That's wild... I guess if you ever need to glue two pieces of bread together with a sour paste, you're all set. My last long ferment turned into such a slimy science project I had to bury it in the backyard.

jade_grant954d ago

That super soft, spreadable texture @olivia478 described is the goal for some old school recipes. Letting it go that long basically pre-digests the cabbage, and that deep sour flavor is amazing for cooking. It breaks down so completely it can almost replace vinegar in a braise or stew, adding a much more complex acid. My grandma would do a month-long crock ferment in the cold cellar specifically for her winter potato soup. You lose the crunch, but you gain a whole different ingredient.