Not Run of the Mill Kraut
Posted:
Mon May 18, 2020 1:32 pmby irie1029
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?
Re: Not Run of the Mill Kraut
Posted:
Sat Aug 29, 2020 5:19 pmby Dgocowboy
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.
Re: Not Run of the Mill Kraut
Posted:
Mon Jun 13, 2022 12:02 amby ericjs
My experience has been that red cabbage tends more that way than green.