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Spent 3 days fighting with my sauerkraut brine ratio
I kept getting mushy kraut and finally figured out it was because I wasn't using enough salt. Took me three straight days of Googling and tossing bad batches before I realized my kitchen scale was off by 5 grams. Checked it with a nickel and boom, total fix. Anyone else had a tool throw off their ferment like that?
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dixon.spencer4mo ago
the nickel trick every time" is the move, for real. You do it even when you're just using the same scale you used yesterday, or only when you switch batches?
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sage_ramirez424mo ago
Oh man, I had the exact same problem with my first few batches of kimchi... turned out my digital scale was drifting too. I started doing the nickel trick every time now before I weigh salt, and it saved me from tossing out another round of sad, mushy ferment. Once I got that salt ratio right everything started coming out perfectly crunchy.
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