I compared a glass crock to a food-grade bucket for my sauerkraut and the bucket wins by a mile

I've been using this old 5-liter glass crock for months and my kraut always came out okay but never great. Last batch I tried a 2-gallon food-grade bucket from the hardware store for like 8 bucks. The difference was wild... the bucket seals way better and I could push the cabbage down easier without worrying about cracking glass. Plus the bucket holds a full 10 pounds of cabbage no problem while my crock maxed out at 6. Anyone else ditch the fancy glass for a simple bucket?

2 comments

2 Comments

gray_roberts9h ago

Hate to push back but I gotta disagree here. Glass crocks breathe better than plastic buckets and that matters for fermenting cabbage. The weight of the glass and the natural airflow helps keep the bad bacteria away without you having to burp it constantly. I tried a bucket once and my kraut got this weird rubbery texture and a faint plastic taste that never went away. Did you notice any off flavors after a few weeks in the bucket or was it just me?

kim_hart76h ago

@gray_roberts that rubbery texture happened to me too until I added more salt.