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My sauerkraut was always too soft until I saw a video about packing it tighter
I was just pushing the cabbage down, but this guy on YouTube showed how you really need to press and twist to get all the air pockets out. Has anyone else found a trick that fixed a basic step you were messing up?
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diana_wright1d ago
Yeah, that "press and twist" move is key. I had the same lightbulb moment with kneading dough, I wasn't putting my weight into it at all.
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wood.jana1d ago
My rice always stuck until I learned to leave the lid on for ten minutes after cooking.
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