My uncle told me to always use a glass weight for sauerkraut, but my ceramic one just cracked after 2 months.

3 comments

3 Comments

Yeah, the ceramic ones are just too brittle for that job. I had the same thing happen with a fancy glazed one last year. It made it through maybe three batches before it just split right down the middle sitting in the brine. My theory is the constant acid and temperature changes just weakens them. Now I only use those heavy glass discs, they're ugly but they don't care about anything.

rowan7251mo ago

Glass is the way to go, no question.

riverreed1mo ago

Hold on, my ceramic weight has been going strong for years... you gotta make sure it's a good quality one, not some cheap import. That constant acid environment is actually what the glaze is made for, if it's food-safe and properly fired. Maybe it was a flaw in that specific piece, not the material itself.