PSA: My sauerkraut went from mushy to perfect in just 4 days after I changed one thing

For months my kraut was always soft, even after 3 weeks in the jar. Last week, I started pounding the cabbage with my hands for a full 10 minutes instead of just squeezing it a bit. The brine covered everything from the start. The texture is crisp now, and the flavor is way more sour and bright. Anyone have a better tool than just your fists for this?

3 comments

3 Comments

grant.anthony28d ago

Honestly, I've had the opposite experience. Tbh, I find pounding it that hard for that long can make it too salty and break down the cell walls too fast. I just massage mine gently for like 3 minutes until it gets wet, and it stays super crisp for weeks.

jessicaw1128d ago

My last batch got mushy after just five days with that method.

the_logan13d ago

Yeah, that gentle method is totally the way to go. I used to really work mine over and it would get soggy fast. A light touch keeps it crunchy for ages.