Guest guest Posted July 24, 2002 Report Share Posted July 24, 2002 Do you think they get more sour or acidic than salty? What increases with age is amount of lactic acid, not salt. Roman wrote: > Hi all, > > Do your fermented veggies get saltier with age? It might be my imagination, but my sauerkraut is REALLY salty now after about three weeks. I didn't even use as much as Sally recommends, but next time I'll go even lighter on the salt. I love everything else about it, but it is too salty. If I rinse it to get some of the salt out will I get rid of the good bacteria? Any tips/thoughts/suggestions? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2002 Report Share Posted July 24, 2002 Yes, they are getting more sour (this I like)...but maybe I'm just noticing the salt more now, but it's pretty overwhelming. ----- Original Message ----- From: Roman Sent: Wednesday, July 24, 2002 3:55 PM Subject: Re: LF veggies too salty? Do you think they get more sour or acidic than salty? What increases with age is amount of lactic acid, not salt. Roman wrote: > Hi all, > > Do your fermented veggies get saltier with age? It might be my imagination, but my sauerkraut is REALLY salty now after about three weeks. I didn't even use as much as Sally recommends, but next time I'll go even lighter on the salt. I love everything else about it, but it is too salty. If I rinse it to get some of the salt out will I get rid of the good bacteria? Any tips/thoughts/suggestions? > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2002 Report Share Posted July 25, 2002 At 03:56 PM 7/24/2002 -0400, you wrote: >Yes, they are getting more sour (this I like)...but maybe I'm just >noticing the salt more now, but it's pretty overwhelming. > > People who eat saurkraut alot often rinse it before eating (depending on how strong you like it). There are plenty of bacteria left in the cabbage, unless you cook it. And I DO cook some of mine: kimchi and kraut make great flavors for cooked food too (just have some raw too, with the meal for your daily dose of bacteria). You can also blend them in the blender with other stuff to make 'sauce'. > Heidi Quote Link to comment Share on other sites More sharing options...
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