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Kept my kraut ferment alive while hiking the Pacific Crest Trail
Last summer, I section-hiked part of the Pacific Crest Trail and wanted fresh flavors. I carried a little jar with cabbage and salt in my pack. Every evening at camp, I'd open it up to let it breathe. After a few days, it started to bubble and taste sour. To keep the cabbage below the brine, I used a rock wrapped in a clean cloth as a weight. This simple method meant I had crunchy kraut with my dinners. It was a total game changer for trail food. I plan to do the same on my next long walk.
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zara_hunt963h ago
Love that you made it work on the trail.
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violak951h ago
Notice how people find weirdly simple fixes for complex problems when they really care about something. Your rock-weight kraut is the same energy as my neighbor rigging a coffee maker with duct tape after a storm. We'll always make room for the small comforts that feel like home.
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nina402h ago
Wild. @zara_hunt96 is right, that's next level dedication to good food. I would have never thought to pack a ferment on a hike, but using a rock as a weight is genius. That sour, crunchy bite after a long day sounds way better than another bag of chips. Serious respect for making it work out there.
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