Fermented foods

PoppieChoffel said:
Made our first batch of sauerkraut using Brad Leone's recipe and it turned out great! This one was initially placed in the Lixi 6th February, and opened it up yesterday for dinner foot long russian rolls. Delicious!


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Homemade German sauerkraut is incredibly good, that looks exactly like the homemade stuff I tasted around 15 years ago made by a German woman on her farm. Yummy!
 
I think it came out good. Tbh I have no idea since I can't remember what sauerkraut is supposed to taste like. But indeed a tad salty and sour. I used the Tim Ferris method, I know it should have probably been left for more than a week. Pics taken after eating and scooping the top layer off just in case. 20220406_110825.jpg20220406_110832.jpg
 
Kornhub said:
I think it came out good. Tbh I have no idea since I can't remember what sauerkraut is supposed to taste like. But indeed a tad salty and sour. I used the Tim Ferris method, I know it should have probably been left for more than a week. Pics taken after eating and scooping the top layer off just in case. View attachment 1284390View attachment 1284392
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Two weeks absolute minimum imo. Usually around a month.
 
saor said:
Two weeks absolute minimum imo. Usually around a month.
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Quick question. People say it's good from 2 weeks+. So it's fine to just keep it fermenting as you eat it?
 
RanzB said:
Quick question. People say it's good from 2 weeks+. So it's fine to just keep it fermenting as you eat it?
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I would just keep an eye on mold if you're constantly breaking the water seal / exposing a fermenting food to air. Might be totally fine. It might be worth doing to see how the taste changes over the course of the ferment so you can decide in future how far you want to take it.
 
Quick question, I bought some sauerkraut, been eating it, but I pretty sure I bought it two moths ago, is it safe to keep eating?

I'm asking if it goes off?
 
saor said:
I would just keep an eye on mold if you're constantly breaking the water seal / exposing a fermenting food to air. Might be totally fine. It might be worth doing to see how the taste changes over the course of the ferment so you can decide in future how far you want to take it.
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Well, this is the question. Doesn't it keep fermenting it as you eat?

I suppose covering it enough with the water should be fine when you're burping it as it ferments though.
 
Went to Cyrildene for lunch and shopping ( the Chinese needed rice and assorted fungus, and bean curd (tofu) and stuff, I needed yum cha) yesterday. My usual supermarket (CJ's) has a Korean section now. Got a tub of kimchi. I'll post it here and let you know how it is later.
 
My sauerkraut hit three weeks yesterday, so I tried it and it's pretty good.

Question now is, can I take it out of the big ass jar, decant it into smaller jars, and then refrigerate it?
 
RanzB said:
My sauerkraut hit three weeks yesterday, so I tried it and it's pretty good.

Question now is, can I take it out of the big ass jar, decant it into smaller jars, and then refrigerate it?
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I would heat the Sauerkraut to near boiling point and transfer it into smaller jars and seal them while still hot, and it will not go bad even outside a fridge.
 
Sorry for the noob question but will this work for sauerkraut and kimchi etc?

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