Unpopular opinion: last weeks ferment was my best batch ever, not a disaster.

Everyone was posting about their sourdough starters failing or mold taking over, but my cabbage ferment hit day 10 with zero issues and the best tang Ive ever gotten. I think people overthink the airlock and temp stuff, I just left it on the counter in my shop and it turned out perfect. Anybody else ever have a random batch just work out without trying?

2 comments

2 Comments

max_ramirez482d ago

Are you really telling me people are out here worrying about airlocks and exact temps for cabbage? I mean salt and keeping stuff under the brine is the only thing that matters for most ferments, Ive had jars sit for two weeks in a hot garage and they turned out fine. People act like they're running a lab when really its just salt and time working together. I swear half the posts on here are just people looking for a reason to stress out.

alex_hall912d ago

yeah Ive had that happen more than once actually. the trick with cabbage ferments is theyre way more forgiving than people think. as long as you get enough salt and keep it submerged, the temp doesnt matter that much. Ive left jars on my counter in summer with no airlock and they came out fine. the real secret is making sure your cabbage is fresh and you pack it tight enough, that extra juice helps a ton. once you get the hang of it you realize half the worry is just overthinking.