I used to ferment everything in one big jar, now I do small batches

For like a year, I'd just throw all my veggie scraps into a single half-gallon jar for kraut. It was fine, but I'd get bored eating the same flavor for weeks. About three months ago, I started using four pint jars instead. I can make a spicy batch with jalapenos, a plain one, and two with different herbs. It's way more fun and I don't waste as much. Has anyone else switched to smaller ferments to keep things interesting?

2 comments

2 Comments

lucas15929d ago

Yeah, I should try that with my kimchi too.

thompson.xena29d ago

Smaller kimchi batches would let you try different spice levels...