Warning: My sauerkraut went from bland to perfect after I started weighing the salt.

I used to just sprinkle it on, but after a batch in March turned out mushy, I measured 2% by weight. The difference after three weeks was crazy, right? Anyone have a different method that works for them?

3 comments

3 Comments

the_avery2mo ago

My last batch was a salty science experiment.

robin_roberts842mo ago

Honestly, my kitchen scale is the only thing stopping my ferments from becoming a biohazard. I tried the "pinch and pray" method once and ended up with a jar of salty cabbage soup. Now I weigh everything like I'm in a lab, which feels silly until you taste that crisp, tangy perfection. My grandma would laugh at me for using a scale, but her batches were always a gamble.

hall.nina2mo ago

Get where you're coming from, I really do. But I think we modern folks get a little too hung up on precision. My grandma never weighed a thing in her life, just went by feel and smell, and her sauerkraut was legendary. The thing is, if you start treating ferments like a chemistry experiment you lose the soul of it. Sometimes you need a few failures to really learn what right looks and feels like.