My uncle told me to always use a 2% salt brine for sauerkraut and I finally tried it after 3 batches

3 comments

3 Comments

Did you notice any difference in the taste or texture with the 2% batch?

Wasn't the 2% rule for weight, not the whole batch like walker.cole said?

That 2% rule is a solid starting point (my grandma swore by it too). I once tried a 3% brine by accident and it was like chewing on a salt lick.