My first batch of sauerkraut finally tasted right after 3 tries

I started a new jar last Tuesday with just cabbage and salt, no extra spices. For the first time, it got bubbly after four days and smelled tangy, not funky. I tried a piece this morning and it was crisp and sour, not mushy like the last two times. What's your trick for keeping the cabbage crunchy?

3 comments

3 Comments

williamw7520h ago

How cold is your room? I keep my jars in the basement where it stays around 60 degrees. The cooler temp slows the ferment way down. My last batch sat for almost three weeks and stayed super crisp. If it's too warm in your kitchen, it can get soft and mushy real fast.

the_jenny21h ago

Did you weigh the cabbage down enough? I found a smaller jar filled with water inside the crock keeps everything submerged without squishing it, which is key for the crunch. That and using the right salt, not the iodized stuff.

erickelly19h ago

Oh man, I was sure packing it super tight was the key to crunch. But honestly, keeping it cool like @williamw75 said made the real difference for me last time. That slower ferment just lets it stay crisp.