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Not Run of the Mill Kraut

PostPosted: Mon May 18, 2020 1:32 pm
by 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

PostPosted: Sat Aug 29, 2020 5:19 pm
by 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.