My sauerkraut was always too soft until I started weighing the cabbage down with a ziploc bag of brine

For years my kraut would get mushy on top where it touched the air. I tried ceramic weights, but they never covered the whole surface. Last batch, I filled a gallon freezer bag with leftover saltwater from the brine mix and sealed it tight. I laid that right on top of the shredded cabbage, and it conformed perfectly to seal everything. After three weeks, the whole jar was crisp, with no soggy bits. Has anyone else found a better way to keep everything submerged without buying special gear?

3 comments

3 Comments

johnrobinson28d ago

My grandma's old trick was a clean river rock in a cheesecloth pouch.

umam9528d ago

My uncle used to keep a smooth piece of granite in his potato bin. He swore it absorbed moisture and kept the spuds from sprouting. I tried it once with a rock from my driveway and it just made a gritty mess. Maybe the type of stone really matters, or maybe it only works in a certain climate. What was your grandma using the rock for, exactly?

dakotacraig27d ago

Nah, I just keep mine in a paper bag.