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Can we talk about using a zip bag vs a proper crock for sauerkraut because I just had a mess in my pantry
So three weeks ago I decided to make a big batch of sauerkraut, and I had two crocks free but a third batch that had nowhere to go. I figured a gallon zip bag would work fine since I saw it in a video once. Two days in, the bag puffed up like a balloon, and I made the dumb mistake of opening it over the sink instead of outside. Brine shot across the kitchen, hit the ceiling fan, and I spent 40 minutes wiping cabbage juice off the cabinets while my 4 year old asked me if it was snowing. My wife walked in, looked at the fan, and just said one word, which was no. The crock batch next to it never made a peep, just bubbled along like nothing happened, and the taste at day 10 was way cleaner with no yeasty smell. The bag batch went slimy by day 6 and I tossed the whole thing, which stung since it was about 5 pounds of cabbage. So now I am hunting for a third crock at the Goodwill on 5th street, but I keep wondering if a bucket with an airlock is good enough or if I should just save up for the real thing. What are you all using when your crocks are full?
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linda_butler4h ago
The "puffed up like a balloon" part got me, because that pressure has to go somewhere and a bag gives you zero control over where. A bucket with an airlock takes care of that whole problem since the gas burps itself out and you never touch the lid. Mine was like ten bucks at the farm store and my kraut comes out the same as the crock batches, so I'd say grab one before you drop real money on a third crock.
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