I've heard stories, but never had incident with volatile cabbage until tonight. As many of you know from previous posts, my pantry has become a full fledged laboratory (from krauts to kombuchas....my kefir grains are on leave from their workout in my pantry...currently in refridgerated exile).Saturday I was inspired by by Scott Grzybek's passion and knowledge on lacto-fermentation at a workshop he gave for the Northern Virginia Raw Food Meet Up. I returned home to attempt to replicate his amazing daikon radish and cabbage recipes. I've been babysitting these fermenting babies once and twice a day since Saturday night by cracking open the jars to avoid excessive gas build up that I'd only heard rumor of. This is my second attempt at kraut-making. First time I evidently didn't "pound" the cabbage enough to release enough of it's own natural cabbage juice, so I made up the difference by added water to cover. I'm guessing it was watered down enough to slow the process/activity. It was still quite a tasty product but not nearly as active and alive as what is currently brewing.
All I can say is my little probiotic friends were very busy today. When I cracked open the kraut, the lid lifted and it bubbled violently like a soda can that had been vigorously shaken and opened. I had a puddle on the floor in front of the pantry. Molly was all too happy to help me clean up the mess. She was more excited about this than the "cookies" in my previous post. I don't know if this experiment is going to last the entire 1 month to ripen to full maturity....I somehow can't help but nibble on it as I do my quality control checks.
Posts
No comments:
Post a Comment