My sauerkraut turned out way too salty this time

I made a new batch of sauerkraut last weekend using my usual recipe. But when I tasted it today, the salt level was through the roof. I think I might have measured wrong or used a different salt. Anyone have tips for fixing over-salted ferments? I'd hate to waste the whole jar.

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3 Comments

richardcoleman7mo ago

Try using your salty kraut as a seasoning base instead of eating it plain. Cook a big pot of soup or stew and add small handfuls of it throughout for a tangy, salty kick instead of adding separate salt and vinegar. I've done this with over-salted kimchi in a pork stew and it totally saved the batch.

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verah387mo ago

Actually, if the kraut is really salty, adding it throughout might still make the whole pot too salty. I tried that with a bean soup once and the beans soaked up all the salt early on. Now I stir it in right at the end so the kraut stays tangy and crisp. Why let salt drown out the other flavors? A last-minute addition gives you that zing without turning everything into a salt lick.

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terrymitchell7mo ago

You're totally right about the beans soaking up all the salt early on, that's the key thing people miss! I ruined a pot of lentils the same way. Adding the kraut at the end keeps its own flavor and texture instead of just becoming a salt bomb. It's like a garnish that actually does something.

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