I’ve recently come into possession of a large number of Mason jars. Being a fan of sauerkraut and knowing of Lemmy’s significant German/Czech populatuon, I’d like to ask how you make the best sauerkraut. What do you add beyond salt and cabbage? How do you store it?
I suppose this may also apply to kimchi and other pickled foods, too!
You want both weights and airlock lids as they serve different purposes. Weights keep everything submerged below the brine, and airlocks allow produced CO2 to escape without allowing oxygen in. Lacto fermentation is an anaerobic process and oxygen is the enemy.