Ferments, Ferments, Ferments...
So far, my lactofermenting endeavors have been... less than impressive. The pickles were too sweet and the wrong type of cukes, and the beet kvass (STILL) tastes like salty beet juice. Hopefully, this latest attempt (Saurkraut) will be a success.
It was pretty easy to make. I shredded 1/2 of this head of cabbage
and 2 smallish cabbage and an onion in the food processor.
Then, I put the cabbage mix into a huge bowl, sprinkled it with 2 T sea salt, and mashed it with a potato masher.
After that, I grabbed 2 quart mason jars, put 1/8 of a cup of whey in each (total of 1/4 whey).
They jars were topped off with some filtered water, and left to ferment...
They have been sitting in my kitchen for about a week. Our house is kept at 63* when we are home, 53* when we are not and at night, so it is pretty cold for things to ferment. I have kept this concoction on the dishwasher or on the stove most of the time, so they are kept a bit warmer. At this point, there are some tiiiiiiiiiny little itty bitty bubbles forming and floating up to the top, so I'm pretty sure that is a good thing.
Now, for the teeny issue I didn't consider when I started this project. It might affect my opinion on the outcome.
I don't like the smell or the taste of saurkraut.
If you have made your own in the past, how did the taste/smell compare to the conventional stuff?