Lessons from a Cracked Crock of Sauerkraut

Plus my favourite Fermented Jalapeno Hot Sauce Recipe

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This summer, I eagerly saved some of my personal spending money to invest in a 5-gallon crock for fermenting. I was so excited; I envisioned preserving the largest, most delicious batch of probiotic-laden sauerkraut yet, made from the cabbages I had nurtured in my summer garden. The prospect of enjoying the benefits of this kraut throughout the upcoming winter warmed my heart.

I diligently tended to my crock, ensuring the brine always covered the weights. However, when I went to check a few days ago, my heart sank. Liquid had spilled onto the floor, and fruit flies were circling the crock. Something had gone terribly wrong with my beloved ferment. Opening it up, my fears were confirmed—it had been infested with fruit flies, and there was a fine crack on the side. It seemed as though something bumped the lid off center and also damaged the crock. A whirlwind of sadness and anger engulfed me. It felt like all the love, effort, and energy I had poured into creating this giant batch of kraut had been in vain.

Unfortunately, I couldn't salvage any of the batch; it was infected by the flies and had an off-putting smell. This experience reinforced a vital aspect of fermentation—trusting your senses. If the batch smells off, it is off. Interestingly, shortly after this disappointing incident, a friend reached out and sought advice. She had made the Fermented Dilly Beans recipe I shared a few weeks ago and had developed mold on the top of her ferment. After careful inspection and some guidance, she realized her beans were safe to eat.

Engaging in the fermentation process calls for a curious mindset and a readiness to accept outcomes as they unfold. It involves placing trust in your ability to rely on your senses to detect any issues that may arise with a batch of ferments. Fermentation is a dynamic, living process, often influenced by various environmental factors. The flavors, textures, and even the success of a ferment can be affected by the temperature, the quality of ingredients, and the duration of fermentation. Embracing this living nature of fermentation means understanding that each batch is unique, evolving in its own way. This variability is part of the beauty of fermentation — no two batches are precisely the same. Being open to this variability and trusting your intuition allows you to navigate the fermentation journey with creativity and adaptability, making it an enjoyable and rewarding culinary adventure.

Despite my disappointment with this batch of sauerkraut, it hasn't discouraged me from continuing my fermentation journey. Accidents happen, and things won't always turn out as hoped. I allowed myself a moment to feel the weight of this setback, but I decided not to let it ruin the rest of my day. Even though I was counting on this sauerkraut to nourish my family during the winter, I'm grateful that we'll still be able to nourish ourselves regardless.

I still have a few cabbages left in my garden, so I'll make another (smaller) batch of sauerkraut in a one-gallon glass jar that I picked up thrifting a while back. In times like this, it's important not to let disappointment stop you from moving forward and to find a resourceful way to solve your issues. The sauerkraut we'll have going into winter may be less than I had initially hoped for, but the gratitude remains. Even though I may no longer have a functional crock for fermenting, I do have a beautiful (albeit cracked) crock that I can use as décor.

I'd love to hear about your own kitchen mishaps or unexpected challenges you've encountered. It's reassuring to know we're not alone in these experiences.

Feel free to connect and share your thoughts!

Whether you're keen on simplifying your life, diving into the art of fermentation, or just want to have a friendly chat, this newsletter is a two-way street. Hit reply to this email or hop onto the Substack app to join the conversation. Your insights, questions, and stories are always valued here.

Let's build this community together.

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Shifting gears from fermenting woes, let's venture into a realm of fiery flavors and culinary triumphs! If you're seeking a redemption story in the kitchen, look no further. Fermenting your own hot sauce is a thrilling journey that promises a delightful depth of flavors impossible to achieve otherwise. This vibrant concoction not only tantalizes your taste buds but also enriches your gut health with probiotics.

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Fermented Jalapeño Hot Sauce

Dive into our Fermented Jalapeño Hot Sauce recipe, a versatile template allowing you to use what you've got! It's all about embracing creativity and making the most of your pantry and garden. Grab those fresh jalapeños and let's craft a hot sauce that's uniquely yours.

Ingredients:

Peppers: Fresh jalapeños for that spicy kick. Any spicy pepper can be used so use what you have on hand or whatever your personal preference is. The amount of peppers is up to you and the size of the batch you would like to make.

Add-ins (optional):

- Onions (for heat management and flavor balance)

- Garlic (a must for flavor!)

- Carrots (balances acidity)

- Fruits (peaches, berries, mangoes, or pineapple for sweetness)

- Herbs & Aromatics (like cilantro, oregano, or ginger for extra depth)

Fermentation Essentials:

- Filtered Water: Chlorine-free for a successful ferment.

- Salt: Unprocessed, kosher or pink Himalayan for fermentation.

Equipment:

- Fermentation vessel (quart or half-gallon glass jar)

- Blender or food processor

- Fermentation weights (optional but recommended) A Ziplock bag full of brine can serve the same purpose as a weight to keep the vegetables submerged under the brine.

- Airlock lid (optional but highly beneficial)

- Colander and fine mesh sieve (optional for straining)

- Glass bottles for storage

Instructions:

1. Prep Ingredients:

- Wash and chop the peppers and any chosen add-ins.

- Remove stems and deseed peppers to control heat.

2. Create Brine:

- Prepare a 3% brine (3 TBSP salt per quart of water).

- Pour the brine over your ingredients, leaving an inch of headspace in your jar.

3. Fermentation:

- Seal your jar with an airlock lid and ferment at room temperature for 1-2 weeks.

- Check daily for bubbles and burp to release excess gas.

4. Blend & Store:

- Strain solids, reserving the brine.

- Blend solids with reserved brine (and vinegar if desired) until desired consistency.

- Funnel into glass bottles and refrigerate. It's ready to enjoy for up to 6 months!

Yours in simplicity and flavor,

Cara

Simple Living Alchemy