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.

3 comments

3 Comments

ray_wilson17d ago

Ha, my pH meter is basically a fancy paperweight now too. Guess my taste buds are cheaper and just as reliable.

andrew63917d 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.

park.robin17d ago

Hey, didn't some coffee pros say they can taste the difference a single pH point makes? Wild if true lol.