My neighbor's sauerkraut lesson from 15 years ago

I was in my first apartment in Chicago, trying to make kraut in a big glass jar. My neighbor, an older guy named Frank, saw me struggling and came over. He showed me how to pack the cabbage tighter, saying 'You gotta push until the brine covers it all, kid.' He used a wooden spoon from his own kitchen to press it down for me. That simple tip changed how I ferment everything now. Anyone have a similar story about a small piece of advice that stuck with you?

3 comments

3 Comments

jackson.wesley1mo ago

Actually, I've had better luck leaving a little headspace and just skimming any scum off the top every few days. That whole "must be submerged" rule can make people pack things too tight and get stressed. A little air exposure hasn't ruined a batch for me yet. What's the worst ferment you ever had turn out okay?

dylan1241mo ago

That "push until the brine covers it" thing is key. My uncle showed me the same trick with pickles, using a clean rock as a weight. It really is the difference between mold and perfect ferment every time.

nora7357d ago

Used to think Frank was overcomplicating things with that brine rule. Let some batches sit for years with exposed cabbage and always got a little mold on top that I'd just scoop out. Finally tried his way on a whim a few years back and it was like a light switched on. The fermented stuff came out cleaner and more consistent every single time after that. Now I'm one of those people who pounds the cabbage down until the water covers it without question.