My sauerkraut was way too salty, so I tried rinsing it with a splash of leftover pickle brine from a jar in the fridge. It actually worked and gave it a nice extra tang.

2 comments

2 Comments

Rinsing sauerkraut with pickle juice is a pretty wild fix. Is the salt level really that big of a deal for a condiment? Seems like a lot of extra work for a side dish.

skylerc861d ago

Honestly richard_shah, it's not just about salt. Some people rinse it to cut the sour punch if they're using cheap kraut. Tbh I'd rather buy a better brand than do all that work.