Put a weight on my kraut for 3 weeks straight and it came out way better

I always thought the whole 'keep it submerged' thing was overblown. First few batches I just pushed it down once a day. Got mold twice in a row. Finally bought a glass weight from a local brew shop for $12 and left it on the whole time. No mold, no weird smells, just clean sour kraut. Has anyone else noticed a big difference once they started using weights?

2 comments

2 Comments

jason52421d agoMost Upvoted

Learned that lesson the HARD way myself. I thought I was smarter than the weights too, kept getting fuzzy patches on top even though it smelled fine. Soon as I put a proper glass weight on it, zero problems and the kraut came out WAY crunchier and more consistent.

hall.nora21d ago

$30 bucks and 3 ruined batches later I finally caved and bought the glass weights. My wife still gives me grief about the time I tried using clean river rocks instead. At least @jason524 I'm not alone in learning this the expensive way! Now my sauerkraut actually stays under the brine instead of floating up like a rebellious boat.