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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?
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the_tara10d ago
Wait, you've been doing this for 3 years without a heavy weight? That's wild, I had the exact same soggy problem for like a year until my buddy told me to shove an empty pickle jar on top and suddenly it was night and day.
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