Always thought you needed a crock for good sauerkraut, but a regular quart jar worked fine

I used a wide mouth mason jar and an old pickle weight for my last batch of kraut and it came out just as crunchy and sour as the stuff I made in my $40 Harsch crock, has anyone else noticed the gear doesn't matter as much as keeping the air out?

2 comments

2 Comments

drew_thomas91mo ago

I read somewhere that the real key is just keeping the oxygen out with a tight seal. Your pickle weight trick probably works better than the fancy airlock systems I've seen people overpay for. It's nice to know you don't have to drop a ton of cash to get good results with fermentation.

mason.mary1mo ago

Well actually the oxygen thing isn't the whole story...