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Just found a cheap way to keep my kraut submerged without buying weights
I was making a big batch of sauerkraut in my 2-gallon crock last week and ran out of my usual glass weights. I had to get creative fast. I remembered seeing someone online use a zip-top bag filled with brine, so I tried it. I took a gallon freezer bag, filled it with a saltwater mix that matched my kraut brine, got all the air out, and sealed it tight. I laid it right on top of the cabbage and it worked perfectly, keeping everything under the liquid. It cost me nothing since I already had the bags and salt. The kraut is bubbling away nicely now with no kahm yeast in sight. Has anyone else tried this trick, or do you have a different go-to method when you're in a pinch?
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barbarac9511d ago
Worry about the plastic at all? I've heard some folks avoid it because of the acidity.
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harper_owens11d ago
Wait, do you mean the acid in the food reacting with the plastic? That's actually a thing with some older types of plastic, but most containers now are made to handle it. The real worry with plastic is usually about heat, like microwaving it, or chemicals like BPA. For storing something acidic in the fridge, you're probably fine with a modern container. Just check that it's food grade.
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