Just realized my old way of making kraut was better than the trendy stuff

Three years ago, I started a batch of sauerkraut in a big ceramic crock, just like my grandma did in Michigan. Last month, I got a fancy airlock setup everyone raves about. I used it for a month, and honestly, the kraut was fine, but it lacked that deep, funky punch. Last week, I went back to the crock with just a plate and a weight. The ferment is already more active and smells more complex. I think all this new gear overcomplicates a simple process that worked for centuries. The old method lets in just enough wild yeast from my kitchen to make it taste like home. Has anyone else ditched the gadgets and gone back to basics with better results?

3 comments

3 Comments

miller.diana7d ago

My kraut journey is just a series of bad smells.

mileslane7d ago

Try a smaller jar next time, @miller.diana.

brooket437d ago

But come on, @miller.diana, is it really that bad? It's just cabbage in a jar. My whole kitchen smelled like feet for a week once, but it turned out fine. A funky smell is part of the deal, it means it's working. You might just be overthinking the whole process.