My neighbor called my kraut 'soggy' and honestly he was right

I was bragging about my latest batch of sauerkraut to my neighbor Dave, and he just bluntly said 'tastes fine, but the texture is way too soggy, man.' That hit me hard because I'd been using the same method for like 3 years. He told me to pack it way tighter and use a bigger weight, at least 2 pounds. I switched from my little glass weight to a big jar filled with water and the difference after just one week was crazy. The cabbage is actually crunchy now. Has anyone else had a simple tip totally fix a long-running problem?

2 comments

2 Comments

blake_martinez2mo ago

My grandma's kraut was always soft and that's the real authentic way.

corar782mo ago

Guess my kraut's a fake then, because mine always turns out crunchy.