I learned to skip the airlock when making kraut and now my ferments are just fine, fight me.

2 comments

2 Comments

Honestly, same here with my ferments. Tbh, it's one less thing to worry about and they still turn out great. People overthink the process sometimes.

lily138h ago

My aunt got so into the science of her pickles once, she was weighing salt crystals and checking pH twice a day. Ended up with a cloudy brine and mushy pickles, so maybe she tried to do too much. I mean, sometimes just stuffing veggies in a jar with salt water works fine, idk.