With this last batch of sauerkraut, I had two jars – one quart jar and one pint jar.  I decided to open the pint jar first (yummm!), and I left the other jar for later.  Actually, come to think of it, later was only one day, but that one day made a difference worth commenting on.

I have always fermented for 3 days, and I have always like the flavor of the sauerkraut.  This week, I have had a chance to compare, and, I must say, I much prefer the three-day sauerkraut to the four-day stuff.

That is good to know.

I still have to eat this sauerkraut, and it isn’t bad, but it isn’t as good as the other jar, so I will probably be putting it in soups, sandwiches,  pates, etc., until it is gone.  Meanwhile, I will eat the three-day sauerkraut as a side, or as the whole meal if I choose, until it is gone, and, once it is gone, I will start the next batch, regardless of where I am at with the 4-day batch.  (of course, I am going to try to get rid of this 4-day batch as quickly as possible — I would not really like to give it away, because it does not have the luscious taste I love, and I don’t know what potential recipients might want– but I will have to make some crackers or bread that can soak up a lot of sauerkraut in the next week or so. )


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