I finally figured out why my sauerkraut kept getting moldy after 4 straight batches

Turns out I was packing the cabbage too loose in the jar and oxygen was getting in around the edges. It took me three months and a ton of wasted cabbage to realize I needed a proper glass weight and tighter packing. Anyone else struggle with keeping air pockets out of their ferments?

2 comments

2 Comments

blake_kelly1914d ago

Did you try using a vacuum sealer at all? I started doing that after my third moldy batch and it solved the oxygen problem completely. You still need to pack it tight but the vacuum gets rid of the little pockets you miss. Also helps with keeping the cabbage submerged under the brine. Just a thought if you get sick of buying glass weights every time you break one.

sagejackson14d ago

Vacuum sealers pull out too much brine and crush the texture.