I was totally wrong about my sauerkraut weights

For like two years I just used a small plate to weigh down my cabbage in the crock. Last week I saw a video from a guy in Seattle who showed how a proper glass weight creates a perfect seal and stops kahm yeast. Tried it on my last batch and the kraut came out way crisper with zero weird film. Has anyone else switched from plates to weights and noticed a big difference?

3 comments

3 Comments

paige_robinson2411d ago

Wait, you were just using a random plate this whole time? Honestly that's such a chaotic move, I love it. My first batch I tried a ziploc bag full of marbles like some kind of desperate science project. The glass weights do feel like cheating, they make it look way too easy.

holly70911d ago

Seriously though, is the weight method that big of a deal? It's just keeping pickles under liquid. My grandma used a clean rock for years and nobody got sick. Sometimes I just push them down with a spoon before I shut the fridge. Feels like we're overthinking a jar of cucumbers.

wren23011d ago

My great aunt swore by a smooth river stone from her garden.