My sauerkraut was always too mushy until I tried a different weight trick

I was fermenting a batch of red cabbage in a half gallon jar and it kept coming out soft, not crunchy. I saw a video where someone used a small ziploc bag filled with brine as a weight instead of a ceramic one. I tried it, filled the bag with leftover salt water and sealed it tight, then put it right on top of the cabbage. It pressed everything down perfectly and kept it all submerged. Has anyone else found a better way to keep veggies crisp?

2 comments

2 Comments

the_margaret11d ago

Seriously, it's just sauerkraut, not a science project.

felixfisher11d ago

Tell that to my last batch, @the_margaret, it was a biohazard lol.