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My buddy swore by using a cabbage leaf as a fermentation weight for pickles.
He said it was an old trick from his grandma and would keep everything submerged. I tried it on a jar of garlic dills last month. Came back after five days to find the leaf had completely dissolved into a slimy mess floating on top. Had to toss the whole batch. Anyone have a better homemade weight idea that doesn't turn into goo?
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baker.mary6mo ago
My neighbor tried that with sauerkraut once. She ended up with the same soggy leaf problem, and it gave the whole jar a weird, bitter taste. She swears by a small, clean glass dish that fits inside the jar opening now. It works like a charm to keep everything pushed down.
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jessereed6mo ago
My aunt did the same thing with kimchi, @baker.mary. That glass dish trick is a total game changer.
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brookefox6mo ago
Thought that was just a weird kimchi thing but sounds like the dish trick works for sauerkraut too.
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