Went to a farm stand in Vermont and saw their kraut setup, completely changed my game

I was driving through Vermont last fall and stopped at this little farm stand off Route 100. They had a whole corner dedicated to fermenting, not just selling the finished jars. They had about fifteen one-gallon glass jars of sauerkraut just sitting out, each with a different veggie mixed in. The guy running it said the key was using a specific weight, a simple glass disc that fit perfectly inside the jar's mouth. He told me, 'If the brine can't cover it, you're already losing.' I'd been using those fancy airlocks and still got mold sometimes. Seeing his simple, clean method with zero fancy gear was a lightbulb moment. I switched to his way when I got home and my last three batches have been flawless. Has anyone else ditched the complicated gear for something more basic and had it work better?

3 comments

3 Comments

veramiller10d ago

That glass disc weight method is a total game changer, right? It's all about keeping everything under that brine without any fuss. Makes you wonder why we overcomplicate things with gadgets when the old ways just work.

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keith26410d ago

Totally agree, those glass weights are the best. Tried using a plastic bag filled with water once and it was a huge mess. The disc just sits there and does its job, no mold or weird smells either. Sometimes the simplest fix is right in front of us.

webb.keith1d ago

But those glass weights can break so easy... plastic bags might be messy but at least they're safe.