Question about keeping my sauerkraut from getting too soft

I used to just chop my cabbage however it fit in the jar and hope for the best. Last month I tried a batch where I really massaged the salt in for a full 5 minutes before packing it tight. The texture came out way crunchier and it lasted about 2 weeks longer before getting mushy. Did I just get lucky or does that extra step really make that big a difference? Has anyone else noticed a change with more aggressive massaging?

2 comments

2 Comments

lane.angela1mo ago

Hmm, that's an interesting observation but I'm not totally sold on the massage being the main factor. I've been making kraut for years and I've had batches where I barely touched the salt and they stayed crunchy for months, then other times I've pounded the heck out of it and it went soft after three weeks. I think moisture content in the cabbage itself and the temperature where it ferments have way more to do with texture than how aggressive you were with the salt rub. Your batch might have just been a happy coincidence with those other variables.

brooke4751mo ago

Changed my mind on this honestly. Was always team "pound it good" for crunch but you got me rethinking that now.