Hi all,
I've been fermenting green cabbage kraut for a little over a year now and it has been wonderful for my gut health and overall mood and health. The problem I'm having is that in the warm months my kraut is dead. I don't get the same nice cloudy bubbly ferments. There is consistently sediment on the bottom but from halfway up to the top it is clear. The ferment is pretty much cabbage water.
https://1drv.ms/i/s!Ahw-gdS3zXYXirdUR8UAadVSjvblHw
My guess is that the cabbage in the Summer months bake in the sun and kill the probiotic microorgs. Some details about my ferments:
Glass Jar w/air lock.
I keep them in a fridge that maintains the temp at 66F.
I don't use a starter culture.
I shred my cabbage with a mandolin use a little kosher salt and basically hand wring it in a large stainless mixing bowl.
3 week ferment time.
Is there anyone here that has a warm season substitute for green cabbage with similar gut benefits? Should I maybe use a starter culture for Summer month ferments?
Thanks,
Sketch