My sauerkraut turned to mush for a whole year before I got it right

I kept getting the brine percentage wrong, thinking a little extra salt was safe. Every single batch for 12 months came out soft and slimy, not crisp. The fix was stupid simple: I bought a $20 digital scale and weighed everything. Who else has lost months to a basic mistake like this?

2 comments

2 Comments

elliotl241mo ago

Twelve months of salty cabbage soup. I can picture your fridge, just a sad line of jars filled with disappointment. You were basically running a failed science project in your kitchen. The worst part is the scale fix is so obvious it hurts. I bet you stared at that thing when it arrived and just sighed for a solid five minutes.

robin_foster11mo ago

Wasted a whole season on pickles once. Convinced myself cloudy brine meant they were fermenting right. Turns out I was using iodized salt. Killed all the good bacteria. Jar after jar of weird, salty cucumbers. Felt like a real idiot when I finally read the salt package.