I was dead set against fermentation weights until I lost a whole batch of kimchi to mold

I always thought airlocks and glass weights were just unnecessary gear, but after that 3 week jar of kimchi got a fuzzy top I realized I might be wrong. Anyone else find that cheap DIY methods just dont cut it for long ferments?

2 comments

2 Comments

casey_torres6025d ago

Switched to a simple glass weight and an airlock after losing my second batch of sauerkraut to kahm yeast. The glass weight kept everything submerged and the airlock stopped random stuff from getting in. Works way better than the ziploc bag of brine trick I was using before.

foster.oscar25d ago

Oh man, I was just reading about kahm yeast the other day in this fermentation group I follow on Facebook. Seems like it's super common when things aren't fully under the brine. Your switch to the glass weight and airlock sounds like the way to go, I kept seeing people say that's the best way to keep kraut happy and healthy.