I finally got my sauerkraut to stop going soft after 5 days

My last batch in a half-gallon jar was turning mushy by day five, which was a total bummer. I realized I wasn't packing it down enough when I started it last Tuesday. This time, I used a wooden tamper and really pressed it for a solid ten minutes until the brine fully covered everything. After a full week, it's still super crisp and tangy. Anyone have a good trick for keeping the cabbage submerged without special weights?

2 comments

2 Comments

nathanwalker29d ago

Hey, mason.cole might be right about the brine, but I've found temperature swings can ruin the texture just as fast.

mason.cole29d ago

Actually, a soft kraut after five days sounds more like a brine issue than just packing it down.