My kraut came out so sour it made my eyes water. Now I give it a quick rinse before eating, but my fermentation buddy says that defeats the whole point. Who's right here?

2 comments

2 Comments

Your buddy is stuck on textbook fermentation rules. Taste buds vary wildly, and some of us just can't handle that intense puckering sour. Rinsing might wash away some surface probiotics, but the good stuff is already deep inside the cabbage. You're still getting the gut health benefits without the face twisting shock. Why suffer through food you don't enjoy? What's the actual goal, perfect purity or making something you'll actually eat?

brooke4484h ago

Rinse it, life's too short. Honestly your buddy needs to chill. The whole point is to make food you like to eat. A quick rinse takes the edge off but all the good probiotics are already in there from fermenting. You do you and ignore the purists.