You don’t mention kham yeast, which can spoil the flavour.
I use brine bags to seal the surface (and prevent kham and mold). Brine, rather than water, so if the bag leaks you don’t dilute the kraut. 2% brine is fine.
Thanks for your thoughts and for the advice to folks that might want to add brine to the bad instead of water.
As far as kahm yeast it is not a given, yes, it can happen but often doesn’t and we don’t want to discourage folks from trying. There are many small things like kahm that can happen and we are planning a troubleshooting post soon.
Yours was my first book to teach kimchi and sauerkraut all those years ago. Still saying thanks to you.
Aww I love it! I am delighted to hear that. You are welcome.
I make kraut every fall. Kimchi, I make as I need it. I just did a small batch using Perilla leaves.
Love Perilla leaves in kraut!! Enjoy!
Clear and simple, I will be making some tomorrow. Thank you
Yay, let us know how it goes!
Two things:
You don’t mention kham yeast, which can spoil the flavour.
I use brine bags to seal the surface (and prevent kham and mold). Brine, rather than water, so if the bag leaks you don’t dilute the kraut. 2% brine is fine.
Thanks for your thoughts and for the advice to folks that might want to add brine to the bad instead of water.
As far as kahm yeast it is not a given, yes, it can happen but often doesn’t and we don’t want to discourage folks from trying. There are many small things like kahm that can happen and we are planning a troubleshooting post soon.