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Just tried a 48-hour ferment on my sauerkraut instead of my usual week, and it's actually fizzy?
I used a basic 2% brine on green cabbage with caraway seeds in a quart jar. Usually I let it go for at least 7 days before tasting. This time I got impatient and tried it after two days because it was bubbling like crazy. It's not sour at all, but it's super fizzy, almost like a weird soda. The texture is still really crunchy. Did I accidentally make cabbage soda? Is this just a super active start, or did I mess up the salt ratio? Has anyone else gotten this result from a short ferment?
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logan5251mo ago
Wait, you said it's not sour at all? That's the wild part to me! Two days is super early, so the fizzy stage makes sense, but I'm shocked it has zero tang. The sourness usually comes later as the bacteria change over. You might have caught it right in the middle of a huge burst of the first, gas-producing bugs. It should get sour if you let it keep going!
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west.casey1mo ago
That fizzy middle stage is just like waiting for a show to get good.
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rileygarcia1mo ago
Hold on, isn't the fizz a sign something's wrong though? A two day ferment shouldn't be that active if the salt was right... it sounds like your salt ratio might be off, letting the wrong bacteria take over first. That fizzy, not sour taste could mean it's not fermenting properly and might even go bad. I'd be worried about eating it.
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