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PSA: My sauerkraut brine level fight took a whole month to fix
I started a big batch of red cabbage kraut in a 2 gallon crock back in March. Everything looked good for the first week, but then the brine just kept dropping below the veggies. I kept adding more salt water, but it would sink again in a few days. I thought my weight wasnt heavy enough, so I bought a glass weight set from the local brew shop. That helped a bit, but the problem came back. I finally figured out the cabbage itself wasnt packed tight enough at the very bottom, leaving little air pockets that pushed everything up. I had to take it all out, repack it super tight, and then the brine stayed put. From first sign of trouble to finally getting it stable was over 30 days. Has anyone else had a batch that just would not stay submerged no matter what you did?
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elizabeths515d ago
Yeah, glass weights help but they won't fix a bad pack job at the bottom like @miles_young59 found out. That air pocket thing is sneaky. Good catch figuring it out.
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miles_young595d ago
A whole month wrestling with a pot of cabbage, that's a special kind of kitchen drama. Sounds like your kraut was staging a tiny vegetable rebellion from the inside. Who knew air pockets could be so stubborn and cause that much trouble? At least you won the war in the end, even if the battle took forever. Bet you'll be packing that stuff down like you're trying to set a world record next time.
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