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My first crock had no airlock, now I can't go back
Started fermenting kraut back in 2010 with just a cracked bowl and a cloth on top, lost two batches to mold before I figured out the brine trick. Last month I finally grabbed a proper airlock lid at a garage sale in Boise for 3 bucks, and the difference in smell alone is wild. Anyone else still keep a backup crock for the old-school way, or did you all switch over?
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smith.lee2mo ago
Funny how one little upgrade makes you see the whole setup different. Same thing happened with my coffee maker, went from a crusty percolator to a cheap pour-over and now I can't stand the old taste. Once you get a taste of something that just WORKS, it's hard to pretend the janky way is fine.
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