That 3 day sauerkraut ferment everyone raves about is a total waste of time

I mean, I see people all over this group posting their beautiful jars after just 3 days and calling it done. But if you actually taste that stuff, it's barely started. The real magic happens after at least 3 weeks, maybe even 5 or 6. I let a batch of red cabbage go for 8 weeks last spring and the flavor was night and day compared to anything under 2 weeks. The lactic acid bacteria need time to really break down the sugars and develop that tangy complexity. Why are we all pretending a quick ferment is good enough? Has anyone else done a side by side taste test with different lengths?

2 comments

2 Comments

tessa_kim34d ago

Whoa wait, people are seriously calling a 3 day ferment "done"? That's wild to me. I mean, I get the appeal of instant gratification (we all want our kraut now), but you're totally right about the lactic acid bacteria needing way more time to do their thing. That 8 week red cabbage sounds incredible though, I bet the color alone was amazing after all that time.

thomas8624d ago

Right, because who actually likes fermented food with any real bacteria doing its job, right? Might as well just eat a whole salt lick and call it a day. People posting those 3 day jars are basically showing off their very salty, crunchy cabbage water. Bet it pairs great with a side of raw flour for that authentic "barely started" experience.