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My sauerkraut went from soggy mess to perfect crunch in just 4 days after I changed one thing
Honestly, my last three batches were total fails, just mushy and gross. I was using the same cabbage from the farmer's market and my usual salt weight. Tbh, the only difference this time was I finally bought a proper fermentation weight to keep everything submerged. Before, I was using a small plate and a jar of water, which clearly wasn't cutting it. The kraut after 4 days with the weight is crisp, tangy, and exactly what I wanted. Has anyone else had a simple tool fix a whole process like that?
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zara_sanchez1mo ago
Yeah, it's wild how one small change can fix everything. @sarahpark is totally right about the airlock, and your weight story makes sense. But honestly, the real game changer for me was realizing my kitchen was just too WARM. I was fermenting on the counter like everyone says, but my apartment gets direct sun. Moving the jar to a cooler closet added like two days to the ferment, but the texture was PERFECT, no mush. That temperature control is a silent factor nobody talks about enough.
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nancy_wood11d agoTop Commenter
Honestly, "silent factor" is the perfect way to put it. That temperature thing is huge and I feel like half the bad ferments out there are just from people's kitchens being too warm. You don't really think about it because it's not as obvious as bad salt or weights. But yeah, finding a cool, dark spot is probably the easiest hack for getting that perfect crunch.
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sarahpark1mo ago
Right, the simple tool fix is so real. I had the same soggy mess happen until I swapped my flimsy plastic lid for a proper airlock. It just lets the gas out without letting the wrong stuff in, you know? Total game changer for keeping things crisp.
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