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I went to that new farm market in Springfield and their kraut setup made me think
They had a huge display of fermented veggies, all in those fancy glass jars with airlocks. The owner was really proud of it, saying it was the 'only proper way' to do it. But honestly, my grandpa in Ohio made the best sauerkraut I've ever had in a simple crock with just a plate and a rock on top for forty years. It feels like the gear is getting more focus than the process and the taste lately. Has anyone else made great ferments with just basic kitchen stuff?
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paulm957mo ago
Maybe the gear is just for show. My grandma used a big bowl with a towel over it and her pickles were perfect. Does all that fancy stuff actually make it taste better?
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barbara_bailey7mo ago
My grandma's method works great for quick fridge pickles. The fancy gear is mostly for canning to make them shelf stable, which changes the texture a bit. Honestly, her old bowl method tastes better to me.
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maryh966mo ago
Totally agree with you and paulm95. My great aunt did the same thing with just a big old mixing bowl and a plate on top. The pickles always came out super crisp and garlicky. All the canning stuff turns them kinda soft, which I really don't like. Tbh, I think the simple way just lets the real flavor come through better. It's like the fancy gear just gets in the way of a good thing.
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