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My sauerkraut hit 42 days in the crock and I finally understood the hype about letting it go longer.
The flavor went from just sour to this crazy complex, almost fruity tang that made me wonder why I ever pulled my ferments at the 3 week mark everyone talks about.
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the_christopher4d ago
My buddy Dave had a jar of kimchi he forgot about for almost two months. He was scared to open it, but it turned into this amazing, deep flavor that his usual three week batch never gets. Makes you wonder what else we're rushing, you know?
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wendyg434d ago
My sourdough starter sat in the fridge for six weeks while I was sick. Fed it once, and it made the best loaf I've ever baked, with a crust that actually crackled. We're so trained to follow weekly schedules that we miss the good stuff that happens on accident.
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milesbailey4d ago
Read about a cheese cave in France where they age wheels for years. The head cheesemaker said the best ones are the ones they almost forgot about in the back.
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