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People keep using way too much salt for their kraut and it's a total mess
I see folks adding a full tablespoon per head of cabbage, which just kills the good bacteria and leaves it tasting like the ocean. My batch from two weeks ago used just a teaspoon and it's perfect, tangy and crisp. What's your go-to salt ratio for a solid ferment?
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the_elizabeth6mo ago
Guess they're trying to pickle the ocean instead.
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jennifer2046mo ago
Ugh, too much salt can actually kill the good bacteria and stall the whole thing... I'd drain some brine and top it off with fresh water.
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taylorc406mo ago
Is it really that big of a deal though? People have been making kraut for ages with all kinds of salt amounts. If their batch tastes fine to them, who cares. A little extra salt just means it might take longer to ferment, not that it's ruined. Seems like a weird thing to get worked up about.
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