My sauerkraut hit 42 days and the flavor was perfect

I usually pull my kraut at 30 days, but I got busy and forgot about a jar. When I finally checked it, the calendar said 42 days exactly. The taste was way more complex, with a great tang and none of the sharpness I sometimes get. I think the extra time let the bacteria really do their thing. I'm going to try this with my next batch of kimchi too. Has anyone else found a sweet spot for ferment times that's longer than the usual advice?

2 comments

2 Comments

bencampbell21h ago

I always rushed my ferments, but your post convinced me to try going longer.

brian_murray9h ago

Wait, you were rushing them before? Man, you gotta have some serious willpower to even open the jar early. I always get so antsy waiting. What were you doing, like three days for a hot sauce or something? That's barely even started. The flavor change after a couple weeks is wild, it's like a whole different food. You're gonna be mad you didn't try this sooner.