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Showerthought: I spent $70 on a fancy temp controlled fermenter lid and my sauerkraut came out worse
Bought one of those $70 lids with the airlock and pump back in April for my crocks. Used it on 3 batches of kraut and every single one got soft and lost its crunch, while my $4 glass weight and a ziplock of brine on the old setup always worked fine. I think the lid let too much air in when I burped it, and I ended up tossing about 6 pounds of cabbage total. Anyone else go back to the cheap method after dropping cash on gear?
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