My sauerkraut was always too soft until I started adding oak leaves

For months, my fermented cabbage turned out mushy, not crunchy. I read online that tannins from certain leaves can keep it crisp. Last batch, I washed and added three fresh oak leaves from my yard to the jar with the salt and cabbage. After two weeks, the texture was perfect, really firm. Some people say this is an old trick, but others argue it's not needed if you just pack the jar tighter. Has anyone else tried using leaves, or do you have a different method for crunch?

3 comments

3 Comments

bettyfox2mo ago

So you used fresh leaves from your yard. I'm curious if you tasted any difference besides the texture. Sometimes tannins can add a bit of a bitter or dry taste, like strong black tea. Did you notice any change in the flavor of the kraut itself, or was it just the crunch that improved?

dakotawood2mo ago

What kind of oak leaves did you use, and were they dried or fresh?

finleyw582mo ago

Wait, does that actually change the result? I've always just grabbed whatever's on the ground. Might be using the wrong kind.