Heard a guy at the hardware store talking about his grandpa's kraut crock

He said his grandpa just used a big stoneware crock and a plate with a rock on top. No fancy airlocks, no weights you buy. Made me think about my setup with the glass weights and silicone lids. It all works fine, but it's a lot of stuff. His grandpa's method in the 70s was basically free. I guess the basics haven't changed, just the gear we buy. Anyone still fermenting the real old-school way like that?

3 comments

3 Comments

grantw325d agoMost Upvoted

All that old gear sounds like a hassle and a mold risk. The new stuff just makes it foolproof.

kevin_west5d agoMost Upvoted

Man, my grandpa's old tent still smells like a basement.

lee_reed5d ago

Yeah, that old way works just fine. The plate and rock method is solid if you keep everything under the brine. That's the real key. Mold needs air, so as long as your cabbage is pushed down, you're good. I still use a crock like that for big batches. All the new gadgets are just for peace of mind, not because the old way was wrong.