My sauerkraut was always too soft until I saw a video about packing pressure

For months, my kraut would turn out mushy, not crunchy. I was using a 2-liter jar and just pushing the cabbage down a little. Then last week, I watched a clip where someone said you need to press until juice covers the veggies by at least an inch. I tried it with my latest batch, really leaning my weight into it for a good five minutes. After 4 days, it's already way firmer than my old stuff. Has anyone else had this happen with other ferments like carrots or peppers?

3 comments

3 Comments

the_joseph1d ago

Yeah, that pressure trick works wonders on carrots too.

hugo_schmidt1d ago

Oh man, the pressure trick. I tried that once and ended up with carrot confetti all over my kitchen ceiling (don't ask how I managed that). I think I used way too much force, like I was trying to solve a math problem with pure anger. It was a real "well, that escalated quickly" moment. I guess some of us are just better at applying gentle, even pressure.

olivia_rivera881d ago

No kidding, that pressure thing is a total game changer. I had the same mushy pepper problem until I started using a clean jar that fits inside my fermenting crock to really weigh everything down. @the_joseph is right about carrots, but you gotta watch it with softer stuff. For my last batch of jalapenos, I packed them tight, covered them with a cabbage leaf, and then used a smaller glass jar filled with water as a weight. They came out super crisp, not soggy at all. It's all about keeping everything under that brine, no floaters.