I finally got my sauerkraut to crunch right.

Packing it super tight was the trick.

4 comments

4 Comments

Getting the mass right is actually the key (I use a plate to weigh mine down). Too little pressure and it just gets mushy. That firm crunch at the end is totally worth the fuss.

emma_jackson216d ago

You use a plate to weigh it down? Like, you just put a clean plate right on top of the food? That feels like it would get so messy. I can't get past the idea of pressing a whole dinner plate into it.

abbyr543d ago

My grandma always used a 2% salt ratio by weight, which lines up with what @the_tessa said about the brine. The plate trick works but I just use a big clean rock from my garden.

-1

the_tessa6d ago

Craig mentioned that mass is key, but I've found that the salt ratio makes a bigger difference for crunch. Last time I skimped on salt, my kraut turned out soft no matter how tight I packed it. When I use the right amount of salt, it stays crisp even with light pressure. For me, getting the brine right is what really matters. That crunch comes from the salt drawing out moisture just right!