My mason jar kraut was a soggy mess until I switched to a proper crock

I used a basic 32 oz jar with a water lock for my first batch, but the cabbage never got fully submerged and it molded after 5 days. Borrowed my friend's 2-liter German fermentation crock from Milwaukee and the ceramic weights kept everything under the brine perfectly. Has anyone else found that the right vessel makes all the difference for veggie ferments?

2 comments

2 Comments

skylerp311d ago

Your water lock jar should have worked fine if the cabbage was fully submerged. In my experience, the real issue is usually not having enough weight inside the jar itself. A proper crock is great, but you can get the same results with a glass weight in any jar.

adam_adams1d ago

Skylerp31 is right about the weight being the key part. A crock just makes it easier to get that weight right without extra gear. Good gear removes a variable, but it's still just about keeping things under the brine.