kevin_williams•5d agoMost Upvoted

Picked glass weights over stainless steel for my sauerkraut and it paid off

I was setting up a new batch of sauerkraut last week and had to decide between glass weights and stainless steel ones for keeping the cabbage down. I went with the glass weights because I read somewhere that some stainless can react with the salt over time. So far it's been working great. The cabbage stayed fully submerged from day one with no floaters. I usually lose a top layer to mold with my old setup but this batch looks clean. I'm about 10 days in and the smell is spot on. Anyone else have a preference between glass and stainless for weights?

3 comments

3 Comments

craig.olivia5d ago

Can't believe you made it 10 years without glass weights. Stainless always seemed like a gamble to me, glad your batch is clean.

angelamurphy5d ago

Oh man, that's awesome to hear it worked out so well! It's funny how once you start paying attention to little details like that, it kind of spills over into everything else. I've noticed the same thing with tools around the house - you pick one good material or method, and suddenly you're second-guessing all your old shortcuts. Like, why did I ever use cheap plastic clamps when the metal ones just work better forever? It's a slippery slope (in a good way) where you start seeing the little quality-of-life upgrades everywhere.

jennybailey5d ago

Wait, does this mean my ten year old habit of using a random coffee mug as a weight is finally going to bite me in the butt? Maybe it's just me, but I might have to retire my 'vintage' mugs for something that actually fits.