I've been ruining my kraut by not packing it tight enough

Made 10 pounds of sauerkraut every fall for like 5 years. It always came out decent but never had that real punch. Last month I started a batch and really jammed it down with a wooden tamper until brine was 2 inches above the cabbage. After 3 weeks I tasted it and almost couldn't believe the difference. Has anyone else been doing it wrong this whole time without realizing?

2 comments

2 Comments

vera_lewis3h ago

Start by getting a thermometer in your garage cause 60-65 is actually on the warmer side for kraut, most traditional ferments happen around 55-60 for that slow, sharp tang you described. @jason524 mentioned the tight pack and I totally agree, but the temperature thing is worth double checking since 65 can still make it go fast and taste less complex. I had the same issue with flat kraut until I moved my crock to a cooler spot in the basement and the difference was massive.

jason5244h ago

The brine level thing is huge but I also think people underestimate how much the temperature matters. I keep my fermenting crock in the garage where it stays around 60-65 degrees in the fall and my last batch that I packed super tight came out way sharper and more complex than any summer batch I ever tried. The tight pack creates an anaerobic environment that really lets the good bacteria take over while the temp slows down the ferment just enough to develop that deeper sourness. I used to rush mine by keeping it in the warm kitchen and now I see why it always tasted flat.