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My friend said to skip the airlock for my first sauerkraut, and it worked
My buddy Mark told me to just use a clean jar and a cabbage leaf as a lid for my first batch, saying airlocks were overkill. I was nervous but tried it with 5 pounds of green cabbage. After three weeks, it was perfectly tangy with no mold at all. Now I'm wondering if I should ever buy an airlock, or if this simple method is good enough for most veggie ferments. What's your take on using airlocks versus simple lids?
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the_fiona2mo ago
Five pounds without an airlock is wild!
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tyler6142mo ago
My grandma always used a plate weighted with a rock in her crock.
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ivanlewis1mo ago
Actually that old school method makes a lot of sense. The plate keeps everything under the brine and the rock is a perfect weight, no fancy gear needed. It's a simple fix that worked for generations without any airlocks.
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