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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?
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tessa_kim33mo 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.
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thomas8623mo 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.
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