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questions on fermentation - Page 2

post #21 of 22

Last time I made it I just tasted it for saltiness before fermenting and it came out great.  Another thing worth knowing is that right when it is done, it's good, but you put it in the fridge and it tastes batter and better.  I don't know if the flavors "settle in" or what but it certainly gets tastier.

 

Feed it to mom/ rinse for you, and make more with a bit less salt?

 

I can tell mine is fermenting by smell, it starts to smell like kraut.

post #22 of 22

Don't put it in the fridge until it's fermented.  It won't happen in the fridge.  And yes, it will be less salty after it's fermented than it was when it was raw. 

 

If you were doing this while the mercury was in the 70s, 4 days may have been enough, but if it was while we were in these rainstorms/cold, 4 days probably wasn't long enough.  I've had to leave it out for upwards of a week when it's cold/wet out for fermentation to happen. 

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