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Heads up, my sauerkraut batch with tap water vs. distilled was a total night and day difference
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avery2196mo ago
Wait, you use tap water for sauerkraut?
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emmahayes6mo ago
What's wrong with tap water?
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ellioth375mo ago
Actually the chlorine thing is a bit overblown for sauerkraut. Most tap water in the US has around 0.5-4 ppm chlorine, which is really low. The lactobacillus bacteria that ferment cabbage can totally handle that. I've made like 20 batches with straight tap water and never had a problem. The bigger issue is if you have a well with super high mineral content or something, but standard municipal water is fine. Letting it sit out overnight does help with the taste though, makes it less pool-watery.
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michaeld486mo ago
Yeah, the "use tap water for sauerkraut" thing is a real debate. I read that the chlorine in most tap water can kill the good bacteria you need for fermentation. Some people say to just let a jug of water sit out overnight so the chlorine evaporates.
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