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My sauerkraut went from soggy mess to perfect crunch after I finally got the salt ratio right
For months my batches were just limp and too salty. I switched from volume to weight, using 2% salt by cabbage weight, and the difference after just 10 days was crazy. Anyone else have a simple trick that fixed a basic ferment for them?
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the_cole7mo ago
Weighing the salt was my game changer too.
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parkera616mo ago
My buddy thought he could just eyeball it and ended up with a jar of salty cabbage soup. Seeing @the_cole talk about weighing it finally made it click for him. Now his stuff actually tastes like kimchi.
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jackson.wren7mo ago
Took me three failed kimchi attempts to figure out the whole "salt exists" thing. My first batch could have seasoned an entire ocean.
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