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How to manage intense flavours from garden produce?

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I am beginning to notice that any ferments from my garden are very intensively flavored where as organic shop bought veg produce a gentler more acceptable flavour. For instance, the shop bought cabbage produced a lovely flavoured saukraut, but the garden cabbage produced a saukraut that was almost too flavoursome and might have tasted better if I had done it in brine. I tried it three days after I had made it, and it to be too raw too salty. So I gave it a couple more days and found the flavour had totally changed. Can anyone advise me how to make the flavour just a little less?
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Location: Officially Zone 7b, according to personal obsevations I live in 7a, SW Tennessee
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For me, when I first started fermenting, it was too strong. My solution was as simple as a light rinsing the kraut before eating it. If you rinse too thoroughly, it tastes like a bland blob of uck though.
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