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My sauerkraut went from soggy to crisp after I switched from a mason jar lid to a proper weight
I used to just screw the lid on my quart jar and hope for the best, which gave me a mushy, yeasty batch every time. After reading a blog post from a fermenter in Austin, I bought a simple glass weight six months ago. Now my kraut stays under the brine and comes out perfect and crunchy every single time. Has anyone else found that one small tool made this big of a difference?
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robinson.holly14d ago
Yeah, that "stays under the brine" part is the whole secret... I started using a cabbage leaf as a follower under the weight and it's even better, keeps every little shred down.
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grant46514d ago
Wait, a cabbage leaf? @robinson.holly that's actually genius for keeping everything submerged. Never would have thought to use something edible as the follower. Does it change the flavor at all?
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