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Switched from airlock lids to a simple cloth cover for my sauerkraut
For about two years I used those fancy airlock lids on my mason jars. I thought I needed them to keep mold away and get the perfect ferment. Then a buddy at the farmers market told me he just uses a coffee filter and a rubber band. I tried it on my last batch of kraut and it turned out way crunchier and more sour. The airlock lids were actually trapping too much CO2 and slowing things down. Has anyone else found that simpler setups work better for certain ferments?
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the_zara17d ago
Huh, well I had the opposite experience actually. I used coffee filters for a while and kept getting kahm yeast on my hot sauce ferments. Switched to the airlock lids and haven't had a single issue since. But I think it depends on what you're fermenting and where you live. My kitchen is pretty warm and humid so the extra airflow was just inviting trouble. Glad the simple route worked for you though, that kraut sounds great.
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