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?

3 comments

3 Comments

the_elizabeth7d ago

Guess they're trying to pickle the ocean instead.

jennifer2046d 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.

taylorc407d 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.