Finally got my first good ferment after 3 years of trying

I started a new batch of sauerkraut 2 weeks ago using a mason jar from my mom's kitchen (the one with the weird blue lid). After checking it today, it actually bubbled right and smelled tangy instead of like old socks. Has anyone else had a ferment finally click after a bunch of failed attempts?

3 comments

3 Comments

lilykelly19d ago

Did you change anything with the salt ratio this time? I had the same problem with my first few ferments until I realized I was skimping on the salt. I started weighing it with a kitchen scale instead of eyeballing it and everything started working a lot better. Also keeping the veggies fully submerged with a glass weight made a huge difference for me.

the_avery13d ago

Isn't it funny how the same principle pops up in everything @lilykelly, like cooking and life needing the right balance to work?

emma_clark19d ago

Blew my mind when I finally got my first good ferment too. It's funny how life works the same way sometimes, you know? You bang your head against something for years and then one day it just clicks like a puzzle piece falling into place. I swear it's like the universe waits until you've learned enough patience to appreciate it. Maybe that's the secret with ferments and just about everything else worth doing.