PSA: My neighbor told me my kraut was too salty... and he was right

I used to swear by a full 2% salt by weight for all my ferments, thinking it was the only safe way. He tried a batch and said it was inedible, so I tried a 1.5% brine on my last cabbage and the flavor is way more balanced. Anyone have a different ratio they stick to for basic veg?

3 comments

3 Comments

noah9992mo agoProlific Poster

Heard a buddy say his 1.8% kraut was his sweet spot after a few mushy batches.

ray3632mo ago

Interesting take from your buddy, @noah999. Personally, I find that 2% salt is the real sweet spot for crisp kraut every single time. 1.8% can be a bit too soft for my taste, especially in warmer weather. Getting that texture right makes all the difference for a good crunch.

lauras832mo ago

My grandma always said the cabbage type matters more than the salt.