My first sauerkraut batch 3 years ago vs last week's batch

Started making kraut in my tiny apartment kitchen back in 2021, using a cracked mason jar and weighing down the cabbage with a ziploc bag of water. Last week I pulled the lid off my new 3 gallon crock from Ohio Stoneware and the smell alone told me I'd come a long way. Hit 2.5% salt exactly this time instead of guessing and got that perfect tangy crunch after just 14 days of fermenting at 68 degrees. Anyone else notice their ferments got way more consistent once they stopped eyeballing everything?

2 comments

2 Comments

susan_wells10d ago

Wait, you made it in a cracked jar and it didn't explode? That's just showing off. I ruined three batches before I broke down and bought a scale.

dakota_rivera10d ago

ha yeah i used to be team "a lil salt and hope for the best" for like my first year of fermenting. kinda thought measuring was overkill but then i did a side by side batch once and the difference was night and day. now im a total convert to weighing everything.