Two weeks ago, I wrote a post on how to use a fermenting crock. In case you have been wondering how things are going, its your lucky day!! I was a good girl and followed the instructions to not even peek for two weeks. I waited very patiently and on Saturday I finally got to look AND taste!
When I opened the lid, I noticed lots of good bubbles. You can see the bubbles that kind of look like foam in the picture above. Opening the lid also revealed a pleasant sauerkraut smell, so I knew things were working as they should. The sauerkraut was still submerged in the brine, held down by the handy weights.
When I reached in to grab the weights (with clean hands of course), I was surprised at how warm the brine was. Heat is a by-product of fermenting, so I shouldn't have been too surprised! It wasn't REALLY warm, just slightly warmer than room temperature.
I stuck my fork in to grab a taste! It was nice and crunchy, but not quite sour enough. It definitely tastes like sauerkraut, but it isn't ready. I was bummed that I have to wait a bit longer. I put the lid on and replaced some of the water in the air lock trough. Now I wait until next weekend, when I will sample again.
If I am a betting gal (which I sometimes am), I am thinking that this kraut will need two more weeks to be excellent. We could eat it now, but I think time will do the kraut some good here.
In the meantime, we wait patiently and perhaps start planning to have brats and reuben sandwiches on the menu!
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