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Warning: I thought a 3% brine was the only way for kraut, but my neighbor's 2% batch changed my mind
For years I stuck to a strict 3% salt by weight for all my sauerkraut, convinced anything less was risky. My neighbor down the street, who's been fermenting for 20 years, gave me a jar of his kraut made with a 2% brine. It was crisper and less salty, but still perfectly tangy after a 3 week ferment. I tried it myself with a single head of cabbage, and after 18 days it was fantastic. Now I use 2% for a lighter, crunchier result. Anyone else tweak their salt percentage and get a better product?
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xena_brown508d agoTop Commenter
Totally get that, had the same thing happen with my kimchi. Dropped the salt a bit and it was way better.
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robinson.angela8d ago
Oh wow, that's interesting. I mean, I wonder if the type of salt matters too? I switched from iodized to plain pickling salt once and my ferments got way more consistent, even at a lower percentage. Maybe the purity helps it work better.
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