Pro tip: My sauerkraut went from soggy to perfect after I finally bought a proper glass weight.

I used to just use a small plate for 3 weeks and it was always a mushy mess. The weight kept everything submerged and the crunch came back in just 5 days, anyone else have a weight they swear by?

3 comments

3 Comments

wood.faith7d ago

What weight did you get? I used a ziploc bag of brine for ages and it was a total game-changer.

avery_jackson6d ago

Ha, I just used whatever was in the freezer!

tara6426d ago

Yeah, the freezer surprise method can work. I once used a bag of frozen peas for months, it was the perfect size and shape. Just had to wrap it in a dish towel to stop the condensation.