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My sauerkraut took 6 months to stop being slimy
I started a batch of sauerkraut back in January in my tiny Brooklyn apartment and it stayed disgustingly slimy for 4 whole months. Turned out my salt ratio was off by about 0.5% because I was using a cheap scale that couldn't handle small weights right. Got a proper digital scale for $25 from Target and now my kraut is perfect in 3 weeks flat. Anyone else wasted months on a dumb equipment issue before figuring it out?
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dianal944mo ago
My cheap scale ruined 3 batches before I finally bought a real one too.
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derek9944mo ago
Totally agree, I did the same thing with my first baking attempts. Wasted so much flour and butter before I broke down and got a decent one, now I just kick myself for being stubborn.
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simonh744mo ago
Oh man, that hits close to home. My cheap scale was so bad it would give me a different reading if I sneezed near it. Three batches of soap ended up being total bricks before I caved and got a proper one. Now I just laugh about it, but at the time I was so mad at myself for being cheap.
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