We have gone through another batch of sauerkraut in the last few weeks. We have shared some with friends. The verdict is in.
The lactofermentation in the silicone burp lids goes faster and makes a more harsh, strong flavor. We tried two different methods, one filling the jar with brine, the other with water only (otherwise salting and spicing the cabbage was identical.
The water only method had better spice and acid flavor, with less salt (no surprise there).
The “Amish Sauerkraut” has turned out to be much milder, with very low acid. The flavor is much more palatable for people who don’t like sauerkraut (a.k.a. the two older kids).
That doesn’t mean they enjoy it, yet.
Sept 8, salting another batch. 4,187 g of cabbage, 100 grams of salt (2.5%) let it sit in the bowl all afternoon.
After we got back that night, divvied it up into three quarts of regular kraut, and three quarts of Amish kraut.
Little Farm in the Big City 