I swore my grandma's crock of kraut was unsafe until she pulled out a 40 year old notebook in her kitchen in Dayton | Fermentation Station - Freelance Forum - The Community for Independent Professionals

Casey Wood · 2026-10-01T06:00:03.815485+00:00

I always figured open crocks of sauerkraut were a gamble, so I kept pushing her to use airlocks and a scale like I do, and she just smiled and kept skimming hers with a wooden spoon. Then she opened a notebook where she logged every batch since 1984, salt weights, temps, and a note that said 3 percent brine, keep it under the liquid, and 41 years of no mold backed her up. So what finally flipped you from the gear and gadgets side over to just trusting the old ways?

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I swore my grandma's crock of kraut was unsafe until she pulled out a 40 year old notebook in her kitchen in Dayton | Fermentation Station - Freelance Forum - The Community for Independent Professionals