A guy at the farmers market in Spokane said my kraut was 'too clean'

He pointed at my jar and said 'you need more funk, let it ride another week' right by the cheese stand. Anyone else get told their ferment is too tidy?

3 comments

3 Comments

jasonf1720h ago

Consider what he meant by clean. Some folks really chase that sour, funky edge in their kraut. Could be a style thing, not a quality one.

jenny_hall15h ago

Notice this happens with everything now, not just kraut. Jasonf17 is right that it's a style thing, but people act like their style choice is the only right way to do it. You see it with coffee, bread, beer, you name it. Someone likes a bright, clean flavor and suddenly the funky, complex version is "wrong" or messy. It just means the maker had a different goal. A clean ferment shows skill, but so does a good funky one. It's all about what you're trying to make.

pat_fisher2418h ago

That comment about style over quality is mostly right... but clean ferments aren't just about taste. A really clean, crisp kraut means you controlled the temperature and salt well. It's a sign of a good process, not a lack of flavor. My last batch was super clean, but it had a sharp, bright sour punch that was perfect for hot dogs. Funk isn't the only goal.