I was all set to write up a post about a recent dish, but then I got the urge to see what was going on with the sauerkraut project. It had been fermenting for exactly two weeks. I had draped a kitchen towel over the crock to prevent flying insects from sneaking in under the loose fitting lid.
The aroma was wonderful and there was nothing amiss when I lifted the lid. There wasn’t even any of the harmless white yeasty mold that frequently grows on top. Just a few bubbles from rising fermentation gasses. It was as good a time as any to go ahead and harvest.
I skimmed off the bubbles, removed the weights and wiped down the sides of the crock with a clean paper towel. I often discard a 1 inch layer of cabbage off the top but it wasn’t really necessary this time.
I declare, this is the best sauerkraut I have ever tasted! It is crunchy, nicely soured and not too salty.
This batch yielded three quarts of ‘kraut. Pressing down with a smaller bottle brought the liquid to the top to cover the cabbage, which is essential for it to keep well.
The sauerkraut will continue to ferment in the refrigerator at a much slower rate. I will periodically loosen the lids to burp the jars. Now to decide what to have with sauerkraut for the next meal.