Sunday, August 18, 2019

Almost Four Weeks of Fermentation

Since I had a lot of time today, I decided to see if the sauerkraut I set to fermenting last month was ready. Since the flavor didn't really change from a few days ago when I first tested it to today, it seemed ready. This is another thing I want to enter in the fair so I didn't want to wait too long and have it lose its crunch. (The crunch is from the fennel, I think.)

First, I tested its pH. I wasn't convinced it was acidic enough to can in a boiling water bath. Turns out, it is. The pH was just under 4 so that is well within range. Then I packed all that sauerkraut, which had barely fit in my crock in the beginning, into five pint jars. They'll process for 10 minutes and then that is one more project completed!

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