2 1/4 gallons of kraut. 5 week ferment. Nice and sour.
#fermentation #gardening #homesteading
Whoa, five WEEKS? At room temp?
Iβve been doing this wrong if so
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Yes, Iβm not sure if you can go too long. There are kimchis hundreds of years old I think.
Omg π³
Another bucket list food
I always have a battle with myself whether to make kimchi or just kraut. Kimchi is way better as a side, but plain kraut is more versatile in the kitchen.
