{"id":133,"date":"2012-10-02T20:57:00","date_gmt":"2012-10-02T20:57:00","guid":{"rendered":"http:\/\/nordicfoodlab.org\/submarine-kraut\/"},"modified":"2022-02-19T18:44:21","modified_gmt":"2022-02-19T18:44:21","slug":"submarine-kraut","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2012\/10\/submarine-kraut\/","title":{"rendered":"Submarine kraut"},"content":{"rendered":"\n

posted by Josh Evans<\/p>\n\n\n\n

We are always looking to our environment to explore an ingredient or process further. So given we work on a boat, it was only a matter of time before we took a project underwater.<\/p>\n\n\n\n

A simple sauerkraut was a good place to start. We figured the lower temperature would slow the lactic fermentation; what we knew less was whether and how pressure would influence flavour. Every ten metres of water equals one atmosphere of pressure – not an insignificant amount. Apparently some winemakers will age certain bottles on the ocean floor so there must be a reason.<\/p>\n\n\n\n

Two identical batches to start: equal parts white and red cabbage packed with 2% salt. One kept on our counter, the other vacuum-packed, weighted, and thrown overboard.<\/p>\n\n\n\n

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We hauled it up after three weeks. All of it stained purple, with tiny bubbles and a bag no longer vacuum-tight. Definitely some bacterial activity.<\/p>\n\n\n\n

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The underwater kraut still held a deeper colour, was moister, crunchier, and not quite as lactic. All possibly attributable to a slower fermentation, of course. But there was also a cleaner flavour, a satisfying depth without the sulfurous notes of its counterpart, even from earlier in the process.<\/p>\n\n\n\n

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(deep sea kraut to the right)<\/p>\n\n\n\n

Often we are concerned with how to speed processes up while retaining flavour and quality — with our vinegar aerator<\/a>, for example. But it is also worth investigating how to slow a process down, to gain control over wider range of speeds. And especially when it comes to fermentation, we can use our surroundings as a tool, instead of immediately turning to manufactured and often expensive equipment. Of course, we use our fridges and freezers and stove every day (and our centrifuge, when it works) — but the ocean doesn’t need a power cord or repairman to help us transform food.<\/p>\n","protected":false},"excerpt":{"rendered":"

posted by Josh Evans We are always looking to our environment to explore an ingredient or process further. So given we work on a boat, it was only a matter of time before we took a project underwater. A simple sauerkraut was a good place to start. We figured the lower temperature would slow the lactic fermentation; what we knew less was whether and how pressure would influence flavour. Every ten metres of water equals one atmosphere of pressure – not an insignificant amount. Apparently some winemakers will age certain bottles on the ocean floor so there must be a reason. Two identical batches to start: equal parts white and red cabbage packed with 2% salt. One kept on our counter, the other vacuum-packed, weighted, and thrown overboard. We hauled it up after three weeks. All of it stained purple, with tiny bubbles and a bag no longer vacuum-tight. Definitely … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"

posted by Josh Evans We are always looking to our environment to explore an ingredient or process further. So given we work on a boat, it was only a matter of time before we took a project underwater. A simple sauerkraut was a good place to start. We figured the lower temperature would slow the lactic fermentation; what we knew less was whether and how pressure would influence flavour. Every ten metres of water equals one atmosphere of pressure – not an insignificant amount. Apparently some winemakers will age certain bottles on the ocean floor so there must be a…<\/p>\n","category_list":"Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/133"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=133"}],"version-history":[{"count":2,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/133\/revisions"}],"predecessor-version":[{"id":2394,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/133\/revisions\/2394"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}