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Making Haberno peppers milder via fermentation in Saurkraut
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Fabian Wauthier
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On 2005-02-23,
> wrote:
[About making Sauerkraut]
I know this isn't the central topic of the post, but from my
experience Sauerkraut has to stand for at least 2 weeks. Better 3-4 or
longer. Here in Bavaria Sauerkraut is not meant to be crunchy. Rather
it should have a mellowy sloppy texture. To improve taste fry it up
several times so the sour taste isn't to penetrating.
Fabian
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