Sauerkraut, plain and simple
Introduction
My first sauerkrauts were nothing spectacular and actually a bit meh. The problem for the most part was the development of Kahm yeasts. This is the white yeast film on top which, while harmless, is not that tasty. Googling indicates this is more likely in higher temperatures and previously I've fermented in the summer when I have more time and when the house is around 80F.
The large batch I'm starting with here will be fermenting in The Barn in December. The unheated barn is too cold so I'm introducing the kombucha wrap which does not have a temperature set point. I set it to HIGH for Kombucha so I will set this to MED. Hopefully this will keep it warm enough to ferment but not so warm the yeasts get out of control. The larger, thicker crock should also insulate it.
Getting Started: Ingredients, Tools, and Method
This particular attempt is a large-for-me batch. I used 8 heads which resulted in almost 5 kg of shredded cabbage.
Salt + Veg Method (2% by weight)
Harsch fermentation crock with ceramic weights and water moat
wrapped crock in kombucha wrap set to M
1/2 gal mason jar with pickle pipe and glass weights for excess
juice of one Meyer lemon plus some rind in the overflow batch
Observation Log/Notes
Day 11
put crock on freed up kombucha mat set to 70F
wrapped 1/2 gallon jar in kombucha wrap set to LOW
krauts looked fine, did not taste
Day 18
1/2 gallon jar was mushy - had to toss!!!
4 weeks
Not sour enough
Put a single jar's worth in the refrigerator just in case batch turns
Turned off all heat so can continue ferment slowly in chilly barn (having read a slow ferment allows development of flavors)
6 weeks
Longest ferment I've done
Much better flavor than at 4 weeks
7 weeks
Amazing flavor. Has depth and slight sweetness. Still crunchy.
Put in jars to put in fridge
Summary
I was surprised by the mushy lemon kraut. It could be due to high initial temperature (seems unlikely as was not wrapped to start) or low salt (but it had the same as the big jar). Perhaps the acid in the lemon juice mimicked early fermentation??
Wow! What a long ferment on the big batch. I do know large batches ferment more slowly because a lot of material packed together. I don't know if cooler temperature was key or large crock. I was really pleased with how it turned out though.
Follow up
At 4 months we are still eating it and still tastes great.
