My grandma never used pH strips for her kraut and it turned out fine every time

All this new gadgetry just makes a simple thing feel way too fussy.

5 comments

5 Comments

Yeah, it's funny, I was reading something about how all these extra tools came from people being scared of making people sick. But like, grandma's method worked because the salt does the job if you do it right. All the strips and special weights just add more stuff to buy and clean. I always just go by feel and taste now, way less stress.

fionapalmer4d ago

My aunt taught me to make kraut with just cabbage and sea salt back in Oregon. After reading @henderson.cameron's point, I realized I was overthinking it with all the gadgets. I stick to her method, using my hands to mix and a plate as a weight, and it ferments perfectly every time. Trusting the old ways has made my fermenting way more relaxed and fun.

dakotat453d ago

A plate as a weight? That would make me freak out, but yours works.

piper1754d ago

Grandma knew her stuff. Sometimes you just gotta trust the process.

nina_flores414d ago

Last summer, I made sauerkraut with just cabbage and salt in a big glass jar. I mean, I just pressed it down with my hands and left it on the counter for a week, and it was perfect. Maybe it's just me but keeping it simple really takes the pressure off.