A guy at the farmers market said his sauerkraut got better after he stopped weighing it down

I was picking up some kimchi yesterday and the vendor told me he just lets his cabbage sit in the brine without a weight now. He said after about 4 batches of trying different glass weights, he got a better, crunchier ferment by leaving it alone. His point was that the cabbage usually stays under the liquid if you pack the jar right. I've always used those little ceramic disks, so this is a totally new idea to me. Has anyone else tried skipping the weight for their veggie ferments?

2 comments

2 Comments

phoenixh7421d ago

That "pack the jar right" line is the key. My first few batches looked like a science experiment gone wrong because I'd just shove cabbage in there. I got mold, I got weird smells, I got sad. Turns out you have to really cram it down so it makes its own juice and stays put. My weights were just a security blanket for my bad packing skills.

the_mary21d ago

It's like how the best bread often comes from not over-kneading the dough.