Guest guest Posted February 5, 2006 Report Share Posted February 5, 2006 Has anyone tried the red wine sauerkraut " recipe " in Sandor Katz's Wild Fermentation? I tried it (actually kimchi, as I cannot resist adding garlic and hots), but found it to be a little sweet and the smell was quite different, so I'm not sure I trust it as much. Anyway, just looking to see if others have ventured this experiment and what they thought of the results (taste, smell, etc.). Thanks, - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2006 Report Share Posted February 15, 2006 By the way, this kimchi, with wine as the brine, did eventually mature in the refrigerator and actually turned out quite nicely. I guess it needed some extra time over a standard no-salt ferment to get rid of the sweetness and to really kick in the sour. - > > Has anyone tried the red wine sauerkraut " recipe " in Sandor Katz's > Wild Fermentation? I tried it (actually kimchi, as I cannot resist > adding garlic and hots), but found it to be a little sweet and the > smell was quite different, so I'm not sure I trust it as much. > Anyway, just looking to see if others have ventured this experiment > and what they thought of the results (taste, smell, etc.). > > > Thanks, > - > Quote Link to comment Share on other sites More sharing options...
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