I packed up the sauerkraut on March 3rd, 2018 and stopped the fermentation by refrigerating it on the 1st of April 2018. Although I expected the flavors to stay the same after refrigeration, they did deepen somewhat in acidity since I refrigerated it. Nice though, not too acidic.
In fact, I would call this minced sauerkraut delicate – a delicacy I like. It’s not that I don’t like the stronger tasting sauerkrauts, it’s that I like both and now I have another option. I suspect that when somebody markets a sauerkraut relish, it will be a lot stronger tasting.
The texture was crisp, but not raw-feeling on the palate. Perfect for me.
Maybe packing it tightly, which I didn’t do in order to keep the tiny bits covered with brine creates more fermentation. Maybe the hand-pressing/squeezing of the cabbage contributes to the fermentation. No matter how clean the hands, it’s not the same as a metal blade doing the squeezing as was done with my minced sauerkraut via a food processor. The human skin contributes something, I just don’t know what. When my ribs heal, I’ll try the hand method and compare results.
For now I’m enjoying my delicate minced sauerkraut on veggie burgers and veggie hot dogs – and sometimes straight out of the jar as a spoon snack. I also drink the brine when the sauerkraut is gone. Hope that’s okay. It should be.
Here’s the original link to MAKING MINCED SAUERKRAUT.
This was our Easter dinner believe it or not. And wow what a burger. BOCA ORIGINAL VEGGIE CHIK’N PATTIES pan-fried, topped with Tofutti Dairy-free cheese and cooked till melted, served with red onion slice and fresh tomato on a lightly toasted potato bun spread with Ball Park Mustard and veg mayo. Top the tomato slice with minced sauerkraut and we were in sauerkraut and veggie chick’n burger heaven.
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