Nice. I've been thinking about making another batch as well, pink kraut (use 1/2 purple and 1/2 light green cabbage) with some caraway seeds mixed in from the beginning. Yum!Quote:
Originally Posted by Muskyhunter
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Nice. I've been thinking about making another batch as well, pink kraut (use 1/2 purple and 1/2 light green cabbage) with some caraway seeds mixed in from the beginning. Yum!Quote:
Originally Posted by Muskyhunter
Not sure why everyone has such stinky kraut
I make mine in a proper 10 Litre fermenter crock
It bubbles steadily for the first few week
Yes there is mild smell of fermenting cabbage if you are very close as the crock burps
But it quickly dissipates.
We certainly can not smell anything unless we are within a foot or two of an aggressively bubbling crock
maybe a temperature issue? I always seem to make it during the summer and with east facing windows in my condo it gets pretty hot inside during the day. Maybe if it was 20 degrees in the house all the time or lower it would slow the process down. Before making that box I could smell the kraut in the hallway outside my door before opening it to go inside and the "bubble burps" would be unbearable from across the room lolQuote:
Originally Posted by johny