A friend pointed out my sauerkraut was too salty and it made a huge difference

I was making a batch of sauerkraut last Tuesday and a friend tasted it before I sealed the jar. She said, 'This tastes like the ocean, you're using way too much salt.' I was using about 3 tablespoons for a medium cabbage. I cut it down to 2 tablespoons on her advice and let it ferment for ten days. The new batch came out perfectly tangy and crisp, not harsh at all. Has anyone else had to adjust their salt ratio after getting some honest feedback?

2 comments

2 Comments

mia_scott7717h ago

Thought more salt was better until I tried less.

lisa_carter3113h ago

Wait, you used to add MORE salt on purpose?