troy_sanchez4•3d agoProlific Poster

I went to that new farm market in Springfield and their kraut setup made me think

They had a huge display of fermented veggies, all in those fancy glass jars with airlocks. The owner was really proud of it, saying it was the 'only proper way' to do it. But honestly, my grandpa in Ohio made the best sauerkraut I've ever had in a simple crock with just a plate and a rock on top for forty years. It feels like the gear is getting more focus than the process and the taste lately. Has anyone else made great ferments with just basic kitchen stuff?

2 comments

2 Comments

paulm953d ago

Maybe the gear is just for show. My grandma used a big bowl with a towel over it and her pickles were perfect. Does all that fancy stuff actually make it taste better?

barbara_bailey2d agoMost Upvoted

My grandma's method works great for quick fridge pickles. The fancy gear is mostly for canning to make them shelf stable, which changes the texture a bit. Honestly, her old bowl method tastes better to me.