Sauerkraut / Fermenting Update
In February I posted “The Maiden Voyage of our Fermenting Crock” and I figured I should give an update on how that went.
I think it worked. After about six weeks the sauerkraut was ready. At first I didn’t think it tasted right, but now it most certainly does.
A few observations:
– Despite claims that the crock wouldn’t need skimming, it did need it towards the end. This could’ve been due to the water in the seal occasionally getting drank by Juno.
– It made the house smell whenever I opened it towards the end. I think next time I do this I might take it outside to open the crock. Usually the odor would linger around for a couple of hours after a skimming, but after I canned it the smell was around for a few days.
– The stuff towards the bottom was a little more watery than the rest, so it might be best to mix it better next time before canning/using.
– I now have more sauerkraut canned than I’ve probably ever consumed in my life. I’ve been using it a lot more though. I haven’t gotten into the stuff I’ve canned yet, so I’m waiting to see how that turned out. If it still tastes fine canned, I’ll give away a few jars.
– Our spring cabbage plantings have been a bust, so I will not be able to make any more until maybe the fall. That’s ok though, I think I ended up with close to 10 quarts from this batch.
All things considered, I’ll consider it a success and I’m ready to divulge further into the wonderful world of fermenting. Any suggestions on things other than cabbage to ferment? Please leave it in the comments.