Serious question, why does my sauerkraut always come out mushy instead of crisp?

I follow all the steps, shredding the cabbage finely and packing it tight with salt, but after a week it's just a soggy mess with no crunch. I even experimented with different fermentation vessels and adjusted the room temperature, but nothing helps. It's so frustrating when you put in the effort and it still turns out wrong, lmao. Maybe I'm overhandling it or something?

3 comments

3 Comments

grace83011d ago

Is mushy sauerkraut that serious (for real)?

grace83011d ago

Honestly, I used to shrug it off too. Then I had some truly crisp sauerkraut and the difference was night and day. That snap and tang is the whole point, mush just makes it sad. Now a soggy jar feels like a real letdown.

victor_wright11d ago

Ever try keeping it totally covered in brine, @grace830? Mine stays crisp for weeks if I keep everything pushed down under the liquid.