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My sauerkraut kept coming out too soft until I started weighing the cabbage down with a clean, food-grade plastic bag filled with brine instead of a ceramic weight.
I realized the ceramic weight I was using from a kit wasn't fully submerging the cabbage shreds, letting kahm yeast form on the surface during the first week in my cool pantry, but switching to the brine bag for full coverage fixed my texture problem completely, so what other simple weight alternatives have you guys found that actually work?
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william_jackson655mo ago
Sounds like a lot of fuss over some soggy cabbage.
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mila_perry135mo ago
Oh man, you're not wrong. My last attempt at making it was a full kitchen disaster. I basically just boiled sadness for two hours. It looked like pond scum and tasted worse.
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dianas505mo ago
Yeah I've been there, it's all about the broth. If you just use water it's gonna taste like nothing. I mean, you gotta really pack it with garlic and a good smoked sausage to get that flavor going. And don't boil it hard, just a low simmer for like an hour so everything gets happy. Idk, maybe it's just me but rushing it always ends in pond scum.
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