My neighbor in Denver said my kraut was too salty and now I'm second guessing everything

I gave him a jar of my last batch, the one I fermented for three weeks. He took a bite, paused, and just said 'Wow, that's a punch of salt.' I always used the 2% rule by weight, but he said it masked the cabbage flavor. Now I'm staring at my crock wondering if I should cut it to 1.5% next time. Has anyone else had a batch turn out too salty even when you followed the math?

2 comments

2 Comments

reese_perry66d ago

Ugh, don't let one comment ruin your kraut!

oliver5236d ago

Yeah, "ruin your kraut" is a good way to put it, @reese_perry6. My buddy spent months on this short film, and some guy online said the lighting was "amateur." He almost shelved the whole thing. We convinced him to enter a festival anyway, and it won a local award. That one comment almost made him trash something he was really proud of for no good reason.