Appreciation post: my wife's comment about my kraut made me toss a whole batch

I realized I was packing my jars way too tight after she pointed out the cabbage looked 'sad and squeezed' and the brine wasn't even covering it, so now I'm asking, what's your go-to method for getting the right pack without going overboard?

3 comments

3 Comments

elizabeths512d ago

Blair_webb's "hostage situation" line is way too real. Something that clicked for me was thinking about the cabbage's own weight doing some of the work. I pack it in layers, pressing each one down just until the brine rises up to cover it, then stop. I leave a couple inches of space at the top, seal it, and give the jar a few good taps on the counter. That last step settles everything more gently than my fists ever could, and the final brine level is always right where it needs to be.

julia5492d ago

Honestly, I was always in the "pack it until you can't possibly fit more" camp. But reading your method about the cabbage's own weight makes total sense. I tried the layering and tapping thing on my last batch of kraut. It was way less stressful, and after a day, it had settled perfectly with no dry bits poking up. Totally changed my process.

blair_webb2d ago

My last batch looked like a hostage situation in a jar. I aim for a firm press that still lets a piece spring back a little when I poke it. The brine should be about an inch and a half above the cabbage after everything settles down.