As promised, here’s my status report on the Lacto Fermented Sauerkraut I made on Monday.
1. I needed to do more squooshing and smooshing.
When I added the cabbage in the jar and tried to smoosh it down so it was more compact, I apparently didn’t pound it down enough. I noticed this was a problem because as it started to ferment, the cabbage and carrots rose up almost over the top of the jar.
2. After doing further research, prior to putting it into jars, I should have pounded my cabbage with a wooden mallet for 10 minutes. I guess this brings all the juices out.
3. Three days on the counter just didn’t seem to do anything. When sampled, the kraut tasted just like watered down cabbage. It wasn’t even salty, which brings me to the Lesson Learned #4.
4. Perhaps I should have dissolved the salt in the water prior to pouring it into the jar?
Since I have three jars, why not take this experiment to the extremes. Let’s see what happens if I leave it on the counter for longer than 3 days.
Jar #1 – 4 days on counter
Jar #2 – 1 week on the counter
Jar #3 – 2 weeks on the counter
Check back tomorrow.
How about you? Have you ever Lacto Fermented something? What did you do?