Sauerkraut in diners is just a fad, not real fermentation.

Mass-produced kraut lacks the depth of traditional methods.

4 comments

4 Comments

Ugh, tell me about it! Diner kraut is always so bland compared to homemade. You can really taste the difference when it's done right.

oscarc531mo ago

Yeah, when Eric said shortcuts flatten everything into the same bland version, it hit home. I mean, I tried making sauerkraut once and it was so bad it made the diner stuff taste fancy. Mine came out this weird, sad, salty mush with zero crunch. Idk, maybe some things are just better left to people who know what they're doing, and I am clearly not one of those people.

cameronjenkins1mo agoTop Commenter

See this with everything from pickles to sourdough, where shortcuts replace the real process. It just flattens everything into the same bland version.

ericprice1mo ago

When I first tried making sourdough last year, I fell for the quick yeast mix trap. It came out tasting like sad store-bought bread, zero depth. So I ditched that and grew a starter from scratch, feeding it daily for two weeks. The bread from that had a tang and mix of flavors you just can't rush. Now I never bother with shortcuts, they always end up bland.