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Tried two ways to keep my kraut submerged and one was a game changer
For my last batch of sauerkraut, I tried using a small ceramic plate as a weight versus a proper glass fermentation weight. The plate kept tipping and letting cabbage float up, and I got a bit of kahm yeast after 4 days. The glass weight kept everything under the brine perfectly and the kraut came out crisp and clean. What other cheap, reliable weights have you guys found that work better than random kitchen stuff?
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riverperry9d ago
Wait, you just used a regular plate? That's wild lol.
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