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I gave up on my fancy pH meter for sauerkraut after a batch in Cleveland went wrong
I used to rely on it for every ferment, but a reading of 4.2 didn't stop a bad mold from taking over a crock last fall. Now I just go by taste and smell, because the old way seems to miss the bigger picture of what's actually happening in the jar.
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ray_wilson6mo ago
Ha, my pH meter is basically a fancy paperweight now too. Guess my taste buds are cheaper and just as reliable.
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andrew6396mo ago
Ever wonder if those pros just have really good marketing? My tongue can barely tell if coffee is hot or cold half the time.
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park.robin6mo ago
Hey, didn't some coffee pros say they can taste the difference a single pH point makes? Wild if true lol.
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