My sauerkraut went from soggy to perfect after I changed one thing

For my first three batches, the cabbage was always too soft and wet, even after a full month of fermenting. Last week, I read a tip about packing it tighter in the jar and using a heavier weight. I used a clean river rock from my garden, boiled first, and pressed it down hard. After just two weeks, the kraut is crisp, tangy, and exactly what I wanted. Has anyone else had a big change in texture just from how they pack the jar?

2 comments

2 Comments

claire9992d agoMost Upvoted

That's a really good point about the weight, but the cabbage variety itself might be the hidden factor. Some types, like early season or overwatered heads from the store, just have a higher water content to begin with. Finding a good, dense winter cabbage can make more of a difference than any jar trick. A loose pack with a firm cabbage often beats a tight pack with a soggy one. It's worth asking your farmer or checking the feel at the market.

west.claire2d ago

Yeah, but even a firm cabbage needs a tight pack to ferment right.