Hi all,
I have a question regarding Sauerkraut.
I am new to making it and so far have attempted about a dozen times over the last 2 years.
First attempts were using store-bought cabbages, then farmers' market cabbages then finally this year, my own home-grown cabbages.
I am using a pure salt, no additives in varying concentrations between 2-3% by weight. Distilled water. Fermentation length between 3-6 weeks at a controlled 19-20 degrees Celsius.
Except for my first attempt which failed horribly, all of my other batches have turned out exactly the same and I am here to ask the fermentation community at large a question:
What does sauerkraut taste like?
I don't know anyone who has made or tasted home-made sauerkraut - including myself before I made it.
Every batch I have made (using different cabbages, salt concentrations, methods, etc.) has turned out exactly the same - weirdly fruity, with an almost acetone-like grape-y scent and taste.
Since all my attempts have turned out the same am I somehow A) messing it up or B) this is how sauerkraut is supposed to taste and I just don't like it?
What does your sauerkraut smell/taste like?