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Just dropped $45 on a proper pH meter and it saved my latest batch of sauerkraut from going slimy.
I was trying a new recipe with red cabbage and juniper berries. After about four days, it just didn't smell right. My old litmus strips were useless. The meter showed the pH was way too high, so I added a bit more salt brine. A week later, it's perfect and crunchy. What's the one tool you bought that actually made a real difference in your ferments?
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margaret_bennett31d ago
Bought a scale, still managed to oversalt a batch.
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evan15118h ago
Wait, @margaret_bennett3, how much salt did you even put on that scale?
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