My sauerkraut batches just got way better after a simple fix

I kept having mushy kraut for like six months. Drove me crazy. Thought I was doing something wrong with the salt ratio. Turns out I was packing the jars way too loose. A friend from the farmers market in Eugene told me to really pound it down. Like hard. Use a wooden tamper and actually put some muscle into it. Now the brine comes up way faster and the texture is perfect. Anyone else have a lightbulb moment about something basic they were doing wrong for too long?

2 comments

2 Comments

cooper.reese1d ago

My friend in Portland figured out the same thing with pickles last summer.

mark491d ago

Saw a post about someone in Austin doing the same with fermented hot sauce.