16
My sauerkraut went fizzy and weird after I tried a new trick
I saw a tip online about adding a bit of sugar to kickstart the ferment, so I tossed in a teaspoon with my cabbage last week. It bubbled over like crazy and now it tastes oddly sweet and fizzy, not sour at all. Has anyone else had a batch go wrong from adding sugar?
4 comments
Log in to join the discussion
Log In4 Comments
milesbarnes3mo ago
What did you expect to happen? Like blairm77 said, sugar is basically rocket fuel for the wrong stuff. You probably got a wild yeast party instead of a proper lacto ferment. That sweet fizz is a dead giveaway. Next time, just stick with salt, it's slower but way more reliable.
9
danielowens17d ago
Honestly this reminds me of how so many people think adding more of something good will make things better faster, but it just throws the whole balance off. Like when you try to speed up a friendship by oversharing or force a plant to grow by drowning it in fertilizer. The salt is the slow and steady friend, the sugar is that loud guy at the party who gets everyone hyped up but then crashes the whole thing.
9