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Just figured out my old kraut method was making it too salty
For years I would just pack cabbage with salt by feel, maybe a big pinch per jar, and my sauerkraut always came out way too salty to eat much of. I never measured anything. Then my friend in Portland came over last fall, watched me do it, and said 'dude, you're using like three times what you need.' She showed me her way: weighing the cabbage and using exactly 2% salt by weight. I got a cheap kitchen scale for $15 and tried it. The batch I made three weeks ago is perfect, not harsh at all, and it fermented way faster, maybe five days instead of two weeks. It seems like the right salt level lets the good bugs do their thing better. Anyone else have a simple trick that fixed a basic ferment for them?
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taylor826mo ago
Honestly, never considered how salt weight could speed up the ferment itself.
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briancampbell5mo ago
I used to think measuring was overkill but now I see the science wins every time.
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