Loading…
26
My $15 pH meter from the online market turned my sauerkraut from mush to crunch
I was getting frustrated with my ferments always going soft, so I grabbed a cheap digital pH meter to check the acidity. Turns out I was letting things go way too acidic too fast, and adjusting the salt timing based on the readings fixed the texture completely. Has anyone else found a simple tool that solved a nagging problem like that?
3 comments
Log in to join the discussion
Log In3 Comments
the_pat5mo ago
Guess I'll be the one guy who overcomplicates sauerkraut with lab equipment.
4
phoenix_carter5mo ago
What kind of lab gear are we talking, like pH meters or full-on fermenters?
3