Background
Testing the addition of maple syrup to a lacto-fermented brassica to evaluate how the sugar source affects the fermentation rate, final acidity, and sensory profile.
Recipe
Ingredients
- 817 g Kohlrabi
- 70 g Maple syrup
Notes and Observations
- Flavor Profile: The maple syrup worked exceptionally well. It contributed a subtle, background sweetness and aided the Lacto-Fermentation process, ultimately yielding a more pronounced, pleasant sourness. In the finished product, the maple flavor is not dominant, presenting instead as a mild, complex caramel note.
- Texture and Viscosity: The final brine developed a distinct viscosity. It is currently unclear whether this thickening is a result of the maple syrup’s sugars or specific pectins/compounds released by the Kohlrabi.
Future Adjustments
- Run a parallel batch comparing kohlrabi fermented with a standard salt brine versus a maple-assisted brine to isolate the cause of the viscosity.