Loading…
19
My grandma never used pH strips for her kraut and it turned out fine every time
All this new gadgetry just makes a simple thing feel way too fussy.
5 comments
Log in to join the discussion
Log In5 Comments
henderson.cameron6mo ago
Yeah, it's funny, I was reading something about how all these extra tools came from people being scared of making people sick. But like, grandma's method worked because the salt does the job if you do it right. All the strips and special weights just add more stuff to buy and clean. I always just go by feel and taste now, way less stress.
7
fionapalmer6mo ago
My aunt taught me to make kraut with just cabbage and sea salt back in Oregon. After reading @henderson.cameron's point, I realized I was overthinking it with all the gadgets. I stick to her method, using my hands to mix and a plate as a weight, and it ferments perfectly every time. Trusting the old ways has made my fermenting way more relaxed and fun.
5
piper1756mo ago
Grandma knew her stuff. Sometimes you just gotta trust the process.
4
nina_flores416mo ago
Last summer, I made sauerkraut with just cabbage and salt in a big glass jar. I mean, I just pressed it down with my hands and left it on the counter for a week, and it was perfect. Maybe it's just me but keeping it simple really takes the pressure off.
3