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?

3 comments

3 Comments

the_cole24d ago

Weighing the salt was my game changer too.

parkera6120d 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.

jackson.wren24d ago

Took me three failed kimchi attempts to figure out the whole "salt exists" thing. My first batch could have seasoned an entire ocean.