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Just read that sauerkraut can have more vitamin C than an orange, per gram.
Found that on a university food science page while looking up why my last batch turned out so fizzy. Who knew my fermented cabbage was secretly a superfood? What's the most surprising fact you've learned about a ferment?
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evah402mo ago
That fizz means it's working perfectly!
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richard_lee2mo ago
Actually, that fizz is usually carbon dioxide escaping from the solution. It means the chemical reaction is happening, but it doesn't always mean it's working perfectly. Sometimes it just means the ingredients are mixing. You want to look for other signs, like a color change or the mixture getting warm.
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Wait, so how do you actually tell if the fizz is good or bad? What other signs should we be looking for?
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