Had to pick between a glass jar and a crock for my first sauerkraut batch

I finally decided to try making sauerkraut at home last week (been putting it off for ages). Couldn't decide between using a standard mason jar or spending the money on a proper fermentation crock. I went with the jar since it was free and I already had it. Used about 2 pounds of green cabbage from the local farmer's market with 3 tablespoons of salt. Packed it down tight with a small saucer and a water bag for weight. It actually bubbled up nicely after 4 days and tasted way better than the store stuff. But the brine kept seeping out around the edges (annoying cleanup). Anyone else start with a jar and regret not just getting a crock from the get-go?

2 comments

2 Comments

taylor_patel9d ago

You mentioned "the brine kept seeping out around the edges" and honestly that was my exact experience when I started too. I was dead set against getting a crock because I thought it was totally unnecessary for a simple cabbage ferment. But after my third batch where I had brine all over my counter and had to rig up some plastic wrap and rubber bands, I caved and bought a cheap one online. Now I'm kicking myself for not doing it sooner because the crock is so much easier to clean and the weight system actually keeps everything submerged without leaking. Do you think the mess was worth the savings or are you already looking at crocks online like I was?

barbara_kim9d ago

Wait, you found a cheap crock online? Every single one I looked at was like eighty bucks and I almost had a heart attack.