Glass weights beat plastic lids for my crocks, here's the difference

I ran two identical cabbage batches for 10 days in my Pittsburgh basement, one with a glass weight and one with the plastic lid that came with the kit. The glass batch had way less kahm yeast and the brine stayed clearer, probably because the glass sits tighter against the sides. Anyone else notice a big gap between weight materials, or do you just stick with whatever fits?

2 comments

2 Comments

wyattramirez3d ago

My 10 day batch turned out fine with the plastic lid, so maybe it's your setup.

parker_hall53d agoMost Upvoted

Same here with the plastic lid, I've run about 30 batches now and never had an issue. The trick is I leave it just barely cracked for the first 48 hours so moisture can escape, then seal it tight. Also my room stays around 72 degrees so that probably helps a lot. If you're getting mold or something, I'd check your air flow before blaming the lid.