Just spent $45 on a pH meter for my sauerkraut and it was a total game changer

I was always guessing if my ferments were acidic enough, but this little tool from a shop in Portland showed me my last batch was way off. Knowing the exact pH let me adjust the salt and get a perfect, crunchy ferment in just 10 days. Has anyone else found a specific tool that made their process way more reliable?

2 comments

2 Comments

jade6392mo ago

Honestly that sounds like overkill, my grandma never used one and her kraut was always perfect.

eric_wright772mo ago

Yeah @jade639, get that. My great aunt was the same. But my last batch molded because I couldn't keep everything under the brine. Started using a basic glass weight from the brew shop. Problem solved. Just keeps things simple and clean.