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?

2 comments

2 Comments

jackson.wesley5d 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?

dylan1245d 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.