Had to pick between a glass weight or a cabbage leaf for my kraut

My last batch got moldy. This time, I used a big outer leaf from the cabbage to keep everything submerged. Worked perfectly for 2 weeks. No floaters, no weird film. Anyone else skip the fancy gear and just use the veg itself?

2 comments

2 Comments

barbara_kim12d ago

Read an old fermentation book that swears by the cabbage leaf method. The author said it creates a better seal than glass weights because it molds to the shape of the jar. Makes sense, since it's the same material as the kraut itself. My last few batches have been totally mold-free using just the big outer leaves.

john_sullivan212d ago

Try using a big leaf under the weight too, it really locks everything down.