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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_sanchez17d 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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sarahpark17d 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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People forget that the type of salt you use can mess with the ferment too.
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