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My sauerkraut was always too soft until I saw a video from a farm in Vermont.
I was packing the cabbage into my jar with my hands, but they showed using a wooden tamper to really push out the air. The next batch I made with a proper tool came out crisp and perfect. What's your best trick for getting a good crunch in your ferments?
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hill.margaret8d ago
Yeah, the grape leaf trick @piperbailey mentioned is great for pickles, but it doesn't do much for cabbage itself in sauerkraut. For kraut, getting all the air out and using enough salt is what really keeps it from getting mushy. A good tamper makes that packing step way easier.
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piperbailey9d ago
Yeah, I started adding a grape leaf or two to the jar... that tannin really keeps things crunchy.
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