Switched from a basic airlock to a proper fermentation weight for my kimchi and it's a total game changer.

I used to just shove a cabbage leaf on top and hope for the best, but after my third batch in a row got moldy last month, I bought a set of glass weights for $22. Now I press everything down so the brine fully covers it, and the last batch stayed perfect for a full 6 weeks. No more skimming off fuzzy bits. Anyone else find that one simple tool fixed their biggest fermenting headache?

2 comments

2 Comments

grant.jade23d ago

My grandma used to put a clean river rock in her crock. It worked, but I was always nervous about the rock type. Glass weights seem way less stressful.

davidcooper23d ago

Grandma's river rock trick always made me a bit nervous too... you never know what minerals might leach out. I switched to those simple glass discs years ago. They're cheap, easy to clean, and you can see right through them to check on the ferment. Takes all the guesswork out of keeping everything submerged.