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Debate: Is a $200 fermentation crock worth it or just hype?

I dropped $180 on a German stoneware crock last spring and my sauerkraut turned out perfect, crunchy and sour. But my buddy swears by his $15 pickle pipe setup and says his kraut tastes just as good. Anyone else think the expensive gear makes a real difference or is it all marketing fluff?

2 comments

2 Comments

oliver_torres42d ago

My $15 pickle pipe kraut comes out crunchy every time.

ivan402d agoMost Upvoted

Tbh you might be onto something with the temperature thing. Everyone talks about salt ratios but nobody mentions how the ambient temp in your kitchen changes the ferment speed. Crunch comes from dialing that in, not just the brine.