Shoutout to the guy at the Asheville farmers market who told me to ditch my airlock for sauerkraut

I was at the West Asheville Tailgate Market last fall, showing off my first batch of red cabbage kraut in a fancy fermentation crock. This older guy at the pickle stand took one look and said, 'You're making it too hard. That airlock is for beer. Just use a jar and a cabbage leaf.' I argued that the crock kept things clean and controlled, but he was firm. He said the good bacteria need a little air, and sealing it tight can sometimes lead to weird smells. I tried his way on my next batch with just a simple quart jar, a folded outer leaf as a cap, and a loose lid. After about 10 days, it was the best, crunchiest kraut I've ever made, no off flavors at all. It totally changed how I see vegetable ferments. Does anyone else skip the special gear for their kraut and just go simple?

3 comments

3 Comments

evan_wilson1815d ago

My first five batches were in a fancy ceramic crock with the water seal and everything. I was convinced that was the ONLY way to do it right. Then I read about the old school method of just using a plate and a weight in a bowl. Tried it with a half gallon jar, a ziplock bag filled with brine as a weight, and a cloth cover. The ferment was faster, the kraut was crisper, and it just felt more connected to the process. Totally changed my mind about needing special gear.

barbara_campbell15d agoMost Upvoted

Honestly, I went through the exact same thing. Spent way too much on a fancy airlock setup before realizing my grandma just used a big jar and a cabbage leaf. Tbh the simple method feels more real, like you're actually making food and not doing a science project. It's kinda freeing to know you don't need all that gear.

alicecooper8d ago

Hold on, "feels more real"? That's just nostalgia talking. My airlock crock gives me a perfect ferment EVERY time, no guesswork. I tried the jar and cabbage leaf thing once and got mold on top, ruined the whole batch. With my crock, the water seal keeps all the bad stuff out while the good stuff works. It's not about making it a science project, it's about not wasting food and time. Some of us like knowing our setup is clean and protected.