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Vent: My neighbor swore by a 2% salt brine for sauerkraut, but mine went mushy.
She said it was foolproof, but after a week my whole batch was a slimy mess. What's the best salt ratio you all use for a crisp ferment?
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miam751mo ago
Wait, only a 2% brine? That's way too low for kraut. You need at least a 2.5% salt by weight of the cabbage itself, not just the water. No wonder it got mushy, that's basically inviting the wrong bugs to the party.
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nancygrant1mo ago
Actually the 2% is based on the total weight of cabbage and water combined, not just the cabbage.
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derek6561mo ago
Oh wow, "total weight of cabbage and water" is a game changer. I always measured salt just for the cabbage weight too, like miam75 said. That explains a batch I had that just never tasted right, it was probably way under-salted. Doing the total weight makes so much sense because the salt's in the whole jar, not just on the veggies. I'm definitely trying it this way next time. Thanks for clearing that up!
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