I finally got my sauerkraut to stop being mushy

My last three batches in a basic ceramic crock came out soft and unappealing. This time, I switched to a Fido jar with an airlock lid and packed it way tighter with a kraut pounder. After 10 days at 68 degrees in my pantry, it was perfectly crunchy and tangy. What's your go-to method for keeping the texture firm?

3 comments

3 Comments

abbyl494mo ago

Oh wow, I was totally convinced the crock was the only way to go. But hearing how the jar and airlock worked for you, maybe the seal really is the key. I'm gonna have to try that method next time.

christopher672mo ago

Man, that reminds me of the first time I tried making kimchi in a Mason jar. I didn't even have an airlock back then, I just burped the jar every day like a baby. One night I forgot and the next morning the lid was bulging and I half expected it to explode when I opened it. Scared me straight into getting a proper setup.

james_ross4mo ago

My neighbor swears by the jar method for her sauerkraut, says she got the tip from a book called "Ferment for Beginners". She told me the airlock stopped the mold issues she always had with her old crock. I can see why a good seal makes all the difference, @abbyl49. It just keeps the bad stuff out while letting the gas escape. I might have to borrow her setup for my next batch of pickles.