Go to the Recipe: Salsa Kraut
Awesome! Going to make this soon for a flavor boost to our dishes.
Curtido adjacent, I see you! πΈπ»
I just harvested a batch of this and it tastes amazing. My only concern is the addition of the lime juice at the beginning as it could be retarding the microbial growth during the first stage of fermentation. Does this make the pH of the starting brine go below 4.5 because usually a facultative anaerobe bacterial species like Leuconostoc mesenteroides starts the process of fermentation by producing the initial lactic acid to create an acidic enough environment for a species like Lactobacillus plantarum to take off. But that initial species can really only survive in 4.5-7 pH starting brines.
This stuff is ridiculously good and makes the best Rueben I ever had. I used deli-style brown mustard and a 50/50 mix of Swiss and domestic Muenster.
