Burning Goose

[tarmenel]

Starting a thread to try recreate @burnirator Gose using sauerkraut. Picked a ripe cabage out yhe garden today and fermented using a 5% solution of salt

 

[tarmenel]

Here's a pick of the cabage in the fermentor. I used a whole cabage and it's from the back yard so it'll be super local lacto

View attachment 1456583137999.jpg

 

[crane]

Do you have a weight in there to hold the cabbage down. You want all the cabbage to be fully submerged under water. Without a weight the CO2 in the cabbage with cause it to float to the surface. I've found that any cabbage that makes contact with the air will be chewy and rubbery instead of crisp/crunchy. Sometimes the stuff on the surface will start growing mold too. I usually try to make sure there is at least a half inch of brine above the cabbage. You can use the weight to press it down to achieve this.

 

[burninator]

If you have a smaller jar, fill it with water and place it in the mouth of the large jar. Then put the whole thing in a bowl, to catch overflow.

 

[tarmenel]

You can't maybe see in the image but i put clingwrap on the top and then filled that with water to keep the cabbage under water.

I also put the sauerkraut in my "lacto fermentor". I'll get a picture this evening. Basically a cupboard with a light that heats in up to 40C. This I've understood is what lacto needs so hoping the sauerkraut will also move along with this being kept at a constant temp.

 

[tarmenel]

On reading the other thread I see that placing it in a heated cupboard might make it funkier? Also if air is the enemy I might just pop this into an airlocked container maybe.

 

[burninator]

On reading the other thread I see that placing it in a heated cupboard might make it funkier? Also if air is the enemy I might just pop this into an airlocked container maybe.

Personally, I don't like heat applied to mine. Makes the cabbage soft and speeds up the fermentation, yielding a less complex product.

Lots of people use airlocked jars. The most critical thing is keeping it all submerged, where the salinity keeps yeast and mold from taking hold.

 

[tarmenel]

I'm more after a good lacto strain than good kraut. I probably won't even eat half of this batch. I'll keep it in there and keep you up dated how heating effects it

 

[burninator]

Sounds great. Looking forward to your results.