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My sauerkraut finally stopped being a soggy mess after I tried a new weight trick
I was getting so tired of my kraut turning out too wet and mushy. Last batch, I swapped my usual ceramic weight for a clean, heavy river rock I boiled for 20 minutes. The extra pressure from the rock pushed out way more brine than the ceramic one ever did, and after 10 days the texture was perfect, crisp and tangy. Anyone else find a weird household item that works better than the store-bought stuff?
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caseythompson7d ago
Why didn't I think of that?
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juliarodriguez7d ago
What part of the idea makes you think it would backfire?
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riverh497d ago
Honestly @caseythompson, that idea seems pretty risky from where I'm sitting. The main problem is it could easily backfire and cause more issues than it solves. Sometimes the obvious answer isn't the right one, you know?
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