Not Run of the Mill Kraut

Kimchi, pickles, sauerkraut, and more!

Moderator: Christopher Weeks

Not Run of the Mill Kraut

Postby irie1029 on Mon May 18, 2020 1:32 pm

Made a small batch of kraut 2 qts as i had leftover cabbage. It has a bite to it like horseradish was added. I really like it. In years of fermenting never had taste vary this much. Any ideas on how to replicate this kick?
irie1029
 
Posts: 97
Joined: Tue Apr 03, 2018 12:09 pm
Location: Indiana

Re: Not Run of the Mill Kraut

Postby Dgocowboy on Sat Aug 29, 2020 5:19 pm

Sorry for the late reply, and lucky you on your delicious kraut. Not sure what gives it the kick, but it could be the variety of cabbage. I remember as a kid reading a seed catalog and for some reason they had a discussion on how different parts of the country grew different cabbages for their cole slaw; how New England liked a spicier cabbage than the midwest.
I'm not sure why I remember that, as it was a long time ago, but I do, and perhaps it explains your kraut.
Dgocowboy
 
Posts: 24
Joined: Wed Sep 24, 2014 10:29 pm
Location: New York's Hudson Valley

Re: Not Run of the Mill Kraut

Postby ericjs on Mon Jun 13, 2022 12:02 am

My experience has been that red cabbage tends more that way than green.
ericjs
 
Posts: 26
Joined: Thu Jan 09, 2014 10:41 pm


Return to Vegetable Ferments

Who is online

Users browsing this forum: No registered users and 16 guests