My sauerkraut brine disaster took a full month to fix

I started a big batch of sauerkraut in my crock, using a cabbage from my local farm. After two weeks, I checked it and the brine level had dropped way below the cabbage. I tried adding more salt water, but it kept getting mold on top. I had to scrape it off and re-weight the veggies every few days. This back and forth went on for over four weeks before it finally stabilized. Has anyone else had this much trouble keeping everything submerged?

2 comments

2 Comments

caseypalmer11d ago

Keeping the cabbage under the brine is the hardest part. I had a batch go bad last year from the same problem, and it's so frustrating to keep fighting the mold. Using a plastic bag filled with extra brine as a weight finally worked for me.

palmer.val11d ago

A friend swears by those glass fermentation weights for keeping everything submerged.