sam530•2mo agoProlific Poster

My neighbor said to use a cabbage leaf instead of a weight for my kraut

I was making a batch of sauerkraut last month and couldn't find my glass weights. My neighbor, an old guy named Frank, told me to just use a big outer cabbage leaf to keep everything submerged. I was sure it would mold, but I tried it anyway. The leaf worked perfectly and kept everything under the brine for the full three week ferment. Has anyone else used this trick, or did I just get lucky?

3 comments

3 Comments

matthewperry7d ago

Figured out that cabbage leaves actually release antimicrobial compounds into the brine too.

wrenstone2mo ago

Honestly that sounds like a great way to introduce mold spores.

nathanbennett2mo ago

Wait, didn't a study show that mold can start growing in like 24 hours if things stay damp? I read about that somewhere, maybe on a home repair forum. It's not just about the spores being there, it's about giving them the perfect wet spot to take over. Once it starts, it's a huge pain to get rid of it completely. That's why that comment totally makes sense, it's a legit worry.