Loading…
4
My friend in Seattle told me my kraut was too salty after trying a jar. Cut the salt by a quarter cup next batch and it's way better.
3 comments
Log in to join the discussion
Log In3 Comments
park.robin5mo ago
But that extra salt is what keeps it safe to eat, right? Cutting it seems risky.
3
terryh205mo ago
You're right about the salt keeping it safe, but that's only for old school methods. Modern curing can use things like celery powder or even special starter cultures to get the same effect without a crazy salt level. Look at some dry cured sausages now, they taste way more balanced. The risk comes from messing with the science, not from lowering salt by itself.
1
victorb745mo ago
Reminds me of my uncle who tried to cure his own bacon for the first time. He used some fancy celery powder from a health food store and ended up giving the whole family food poisoning at Thanksgiving. Nobody got seriously sick but we all had a rough couple days. The problem was he didn't understand the science behind it, just followed some blog post that said celery powder works the same as regular curing salt. Not saying modern methods are bad, just that people need to know what they're doing.
0