Loading…
28
My kraut kept going soft until a guy at the farmers market in Dayton told me why
Every batch of sauerkraut I made for about 8 months came out mushy at the bottom of the crock, even when it smelled fine and tasted okay. A guy selling pickles at the Dayton farmers market asked what I was using to weigh it down, and when I said a plate that didn't quite reach the sides, he told me the cabbage was floating into the air and that's why it was going soft. Now I pack it tight under a bag of brine that fills the whole jar, but has anyone else had a batch go soft on them even when they thought everything was under the liquid?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.