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My sauerkraut went from soggy to perfect after I switched my weight
For years my ferments in my 2-gallon crock from Ohio Stoneware were always a bit mushy. Last month, I swapped the ceramic disc weight for a glass one that actually fits the crock's diameter perfectly. After the full 3-week ferment, the texture was crisp, like a good deli kraut, not soggy at all. Has anyone else noticed a huge texture change just from getting a better-fitting weight?
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wood.paige6mo ago
Wow, same thing happened when I switched to a plate.
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the_richard5mo ago
My buddy had that exact issue with his bench press. Swapped from a bar to dumbbells and suddenly his shoulder pain was gone. Makes you wonder.
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