Switched from open crocks to airlocks for my sauerkraut last month

I used to just cram cabbage into a big ceramic crock with a plate on top. The smell was intense. Had to skim mold every 2-3 days or it would get fuzzy. Picked up a 3-pack of wide mouth airlock lids for 12 bucks on Amazon. No more skimming. No more weird smells. Has anyone else noticed a big flavor difference with the sealed method?

2 comments

2 Comments

michaelrodriguez1mo ago

I actually used to think those airlock lids were just fancy overkill, but after switching last month I totally changed my mind. The difference in smell alone is enough to sell me, no more worrying about if I skimmed enough or if that funky odor means something went wrong. My last batch came out super crisp and tangy without any fuss, really convinced me the sealed method is worth it.

paul3301mo ago

Well, the smell difference is more about keeping oxygen out than skimming.