Warning: My sauerkraut went from bland to perfect after I started weighing the salt.

I used to just sprinkle it on, but after a batch in March turned out mushy, I measured 2% by weight. The difference after three weeks was crazy, right? Anyone have a different method that works for them?

2 comments

2 Comments

the_avery1d ago

My last batch was a salty science experiment.

robin_roberts841d ago

Honestly, my kitchen scale is the only thing stopping my ferments from becoming a biohazard. I tried the "pinch and pray" method once and ended up with a jar of salty cabbage soup. Now I weigh everything like I'm in a lab, which feels silly until you taste that crisp, tangy perfection. My grandma would laugh at me for using a scale, but her batches were always a gamble.