My brother-in-law made a comment about my sauerkraut that got me thinking

He tried my last batch and said, 'This tastes like it's trying too hard.' He meant I was adding too many spices, like caraway and juniper, and it was masking the natural tang. Have you ever simplified a ferment and been happier with the result?

3 comments

3 Comments

james5332mo ago

Sometimes the extra spices make it special, don't you think?

james922mo ago

Remember my chili phase? Added everything but the kitchen sink. Went back to just meat, beans, and a couple peppers last week and it was way better.

nina_sullivan611mo ago

My old recipe had like 12 spices. Tried the simple version last month and it totally changed my mind.