I was sure my sauerkraut needed a full month to ferment

I started a batch of red cabbage kraut back in early March, following my usual process. After only 18 days, I checked it and the taste was already perfect, sharp and tangy. I always thought it needed that full 30 days to develop properly, no exceptions. The warmer temperature in my kitchen this spring must have sped things up a lot. Now I'm checking every few days after the two-week mark. Has anyone else had a batch finish way faster than expected because of the room temp?

3 comments

3 Comments

fiona_west217d ago

Found mine gets weirdly bitter if it goes too fast, even if it tastes tangy early.

marywilson7d ago

My friend Greg in Phoenix had his kraut go from crisp to mushy in just ten days last July. His apartment was like a greenhouse with no AC running. He learned the hard way that speed isn't always a good thing for texture. Do you think texture changes faster than flavor in the heat?

susanb347d agoMost Upvoted

Texture goes first, every time.