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My grandpa told me to always use a glass weight for sauerkraut, and I ignored him for years
Honestly, he said it back in 2012 when I first got into fermenting. I thought using a ziploc bag filled with brine was just as good and cheaper. Ngl, after about 5 batches, I kept getting mold on the top layer and had to toss so much cabbage. Last fall, I finally bought a set of those glass discs, and my last three ferments have been perfect with zero waste. Has anyone else switched from the bag method to weights and seen a big difference?
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cameronn621mo ago
Ignored your grandpa for a whole decade?
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milessmith29d ago
Seriously, it's about the seal. Those bags let in way more air than a solid weight.
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