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Am I the only one who used to just eyeball the brine for my sauerkraut?
After a batch in my kitchen closet went moldy last fall, I started weighing everything with a cheap scale from Harbor Freight. Anyone got a better method for a small batch that doesn't need a ton of gear?
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grant_hart1mo ago
Harbor Freight scale is the move, honestly. Robin_lee calling it overkill clearly never had a whole closet batch go bad. That mold last fall would change anyone's mind real quick.
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murphy.blair1mo ago
What if the mold came from your jars, not the salt weight? Robin_lee might be onto something with keeping it simple. A scale adds another thing to clean and calibrate. I just use my hands to feel the right amount of salt now and it works fine.
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