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Kale kraut turned out sour enough to make me pucker, but a ferment lady in Austin told me to add a slice of apple next batch.
She said the natural sugar balances the tang without killing the good bacteria, and now I can't go back to plain cabbage after trying that swap on my last three jars has anyone else messed with fruit additions in their ferments?
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fiona13025d ago
Is a bratwurst really that serious that it needs a fruit-forward kraut to reach its full potential? I tried a pear once and ended up with murky jars that smelled more like a forgotten fruit bowl than anything fermented. Maybe my taste buds are just broken, but the apple version just tasted like someone dropped their lunch in the sauerkraut.
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the_jana25d ago
My buddy in Portland tried adding a sliced pear to his sauerkraut once, and he said the whole batch turned out with this mellow sweetness that made his regular recipe taste boring. The pear broke down way faster than an apple would, so he ended up with a kind of mushy kraut, but the flavor was still killer on his bratwurst. He's been a fruit-in-the-brine convert ever since, always swapping in whatever's seasonal from his neighbor's tree.
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