Unpopular opinion: My local farmer's market in Boise ruined my sauerkraut for good.

I watched a vendor there just pack cabbage and salt into a jar with her bare hands, no sanitizer, no starter culture, and after tasting her perfect kraut three weeks later, I realized I'd been overthinking the whole sterile process for years.

3 comments

3 Comments

ericnguyen26d ago

My third batch of kraut I made in a mixing bowl on the floor of my apartment. I just washed my hands, shredded a head of cabbage, and rubbed in a handful of salt until it felt wet. Stuffed it in an old pickle jar with the lid loose. That was the best one I ever made, no fancy airlock or anything. I realized the good bacteria on the cabbage want to win, they just need salt and to be left alone. All my clean gear was probably holding me back.

holly_green8226d ago

Totally get the "overthinking the whole sterile process" thing. I mean, I used to bleach everything and weigh the salt to the gram. Then my neighbor, who just mashes stuff in a crock with his hands, gave me some and it blew my mind. It was way better than mine ever was.

gavin_reed26d ago

My first batch of sauerkraut took me three hours because I was so scared of germs. I had the whole kitchen looking like a lab. Sometimes I wonder if all that stress gets into the food. Your story about your neighbor is a real eye opener. It makes me want to try a more relaxed method next time.