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My coworker in Portland told me my sauerkraut was too salty after one bite.
We were at a potluck and he said it tasted like the ocean. How do you figure out the right salt ratio for a first timer?
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fiona_cooper28d ago
Ever accidentally brine a cabbage so hard it could cure a ham? I did. Weighed my salt wrong and made a jar of pickle tears. Now I just go by weight, 2% of the cabbage and any extra water. Takes the guesswork out.
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xena_fox3921d ago
Been there, my first sauerkraut was basically inedible. I followed some old recipe that said "a handful of salt" and my hands must be huge. It tasted like ocean water, completely killed the ferment. Switching to a scale was a game changer, just that simple percentage of the total weight. Now my ferments are actually tasty and not just a science experiment.
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the_tyler28d ago
My buddy had that happen with his first batch. He used a recipe that said "two tablespoons per head of cabbage" but his cabbage was tiny. It came out like a salt lick. He started weighing everything after that, uses about 2% salt by weight of the cabbage and water combined. His last batch was perfect, nice and tangy but you could still taste the cabbage.
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