aaron384•7mo ago

Rant: My unpopular fermenting tip is to skip the salt weigh-in

I just eyeball the salt for my kraut and it always turns out crunchy, not mushy.

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3 Comments

tylerr297mo ago

Totally, I just dump salt in by feel and my kraut comes out perfect every time. My grandma never used a scale and taught me the same way.

10

price.jake7mo ago

yeah that works until it doesn't. i ruined a whole batch by under-salting once, so now i'm a little more careful.

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dylanwilliams7mo ago

My last batch was three cabbages and I just used a big handful of salt. It came out fine, so I get where you're coming from. I guess it's one of those things that works until you get a bad cabbage.

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