Three Siblings Kitchen (TSK)

Finally, my pantry no longer smells like a foot. I love kraut but man is it stinky when it’s fermenting! These four jars have been going somewhere between 7-10 days. I pulled one of the kraut a few days ago.

Overall, the spicy kraut has great flavor. Only a little kick from the serranos. Fermenting with onion seems to always give me a little slimier texture. The cabbage is crisp but it has a smoother outer texture. It’s not enough to bother me but I’ll have to keep the onions low in future ferments.

The plain kraut is good! I make so many specialty krauts that it’s rare for me to have the plain Jane concoction. Cabbage is smothered in yeast, so it makes a good vessel for fermenting other products (turmeric, garlic, ginger etc).

I’m satisfied with my last batch of kraut. I don’t think I’ll see any more cabbages at the market until this winter.

The fennel turned out great! It’s crisp and refreshing. Raw fennel always tastes fresh to me. That’s why it’s perfect for a salad. I’m glad that quality was maintained during fermentation.

Both jars took on a sour flavor (from the lactobacillus) but maintained a slight licorice flavor. The garlic one definitely has a solid garlic flavor. Overall, I’d pickle fennel again.