Kybrewing16
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- Mar 6, 2020
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This is my first time making Sauerkraut and I think it was a success! I let the kraut ferment for two weeks and tasted it today and it's not bad. However, I do notice that it has a bit of a chlorine smell to it and was wondering if this is normal.
Everything was sterilized beforehand and I used normal salt.
Now, for my second question... can I add spices/herbs to it after its already fermented to help boost the flavor a bit? For my first batch, I wanted to try it plain just in case anything went wrong. But now that it's made I'd like to amp up the flavor and would love any suggestions!
Everything was sterilized beforehand and I used normal salt.
Now, for my second question... can I add spices/herbs to it after its already fermented to help boost the flavor a bit? For my first batch, I wanted to try it plain just in case anything went wrong. But now that it's made I'd like to amp up the flavor and would love any suggestions!