Shoutout to the guy at the farmer's market who said my kraut was too salty

He told me 'real kraut uses way less salt, you're killing the good stuff,' but my great-grandma's recipe from Krakow uses a 2% brine and it's never failed. Has anyone else had someone question a family method?

2 comments

2 Comments

jenny_coleman6d ago

My uncle's old pickling recipe got the same treatment from a guy at a county fair. He insisted on a dry salt method, but ours has always been a full submersion brine. Some people just can't handle being told their way isn't the only way.

holly_henderson866d ago

Honestly @jenny_coleman, that dry salt method guy sounds like my one attempt at being a know-it-all. I tried to tell my grandma her pie crust was wrong because I saw a different way online. Tbh, she just handed me the rolling pin and told me to prove it. My crust was a total disaster, like a salty cracker. Some folks get so stuck on their one trick they forget food is about what works and tastes good. Ngl, I learned my lesson and just eat the pickles now, I don't argue about how they're made.