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PSA: My switch from a basic crock to a 5-gallon glass carboy for sauerkraut
I used to just pack cabbage into a regular ceramic crock for years, but after a batch went moldy last fall, I changed my method. Now I use a 5-gallon glass carboy with an airlock, which I got from a brew shop in Portland. It keeps everything anaerobic and I haven't had a single failed ferment since. Anyone else make a specific gear change that solved a recurring problem?
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ellis.charles2mo ago
Yeah, the gear really does change the game. I had a similar thing with pickles, where switching to a simple weight and a cloth cover stopped the sogginess that @alexlewis might call a texture ferment fail. Sometimes the simplest fix is just a better seal.
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alexlewis2mo ago
Wasn't there a study about how airlocks can sometimes create too much of a vacuum? I remember reading that it can slow the ferment down by putting too much pressure on the veggies. Your switch makes sense for keeping mold out though.
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lewis.diana12d ago
Did you ever try fermenting with just a regular old pickle crock? My grandma used one for years, no airlock at all, just a heavy plate and a cloth on top. She'd pack in the cucumbers with dill and garlic, then let it sit on the counter for weeks. Never had a problem with mold or sogginess, but she also lived in a dry climate, not sure if that matters. Sometimes I think all this fancy gear just makes us overthink something that worked fine for generations.
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