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Learned the hard way about headspace in my kraut crock
Kept getting mold on top of my sauerkraut for like 4 batches straight. Couldn't figure out why until I saw a post saying you need at least 2-3 inches of headspace in the crock. I was cramming it full to the brim every time. The brine would overflow when I pressed it down and leave the top exposed. Switched to leaving more room and my last batch came out perfect, no mold at all in 6 weeks. Anyone else have trouble with their crock size and headspace?
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the_phoenix4mo ago
Right on with the packed tight and enough salt part. I had the same mold headaches until I figured out I was skimping on salt and not pressing it down nearly hard enough. Once I added more salt and really mushed it in there, the brine stayed put and the mold stopped showing up.
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juliahall4mo ago
Gotta push back on this one. In my experience, less headspace actually works better because it minimizes oxygen exposure. I pack my kraut right up to within an inch of the rim and top it with a sealed water bag or a plate with a weight. The brine should cover everything if you pack it tight enough and use the right salt ratio. Your mold issue might be more about not having enough salt or not pressing it down firmly at the start rather than the headspace itself.
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