The last time we made sauerkraut, we kept some of it in the kimchi fridge after it had fermented, because I didn’t want to have two jars of sauerkraut in the regular fridge, where space is at a premium.
Unfortunately, since it has been in the fridge for several weeks now, when we took it out and tasted it the smaller leaves had started to become mushy. It was not spoiled, it still smelled and tasted like good old-fashioned sauerkraut, but the texture was most unpleasant.
So that whole batch went to the animals.
The same day we picked another green cabbage head out of the garden which, combined with the cabbage in the fridge yielded a total of 1.3 kg of shredded cabbage. This is brined at 2.5%.
Two of the jars are sitting in the kimchi fridge, prior to fermentation, while one is in the fermentation chamber in the basement.
Actually, the basement has cooled quite a bit these days. It is now sitting at 61 degrees. This should slow down the ferment a bit, and hopefully result in even tastier sauerkraut in 3-4 weeks.
Also, we are getting some lovely daikons out of the garden now, so I have started an attempt at daikon fermentation. Later, if I get time to make a trip to the Korean store for some kimchi paste I might make some radish kimchi, which is one of my favorite kimchis.
Little Farm in the Big City 