Finally cracked a 3.5% brine after six failed attempts

I used to just dump salt in by eye and hope for the best with my pickles, but last month I bought a $15 scale and started weighing everything. Now my kraut turns out crunchy and sour every time instead of mushy. Anyone else have a breakthrough after switching to precise measurements?

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ray6484mo ago

Cracked a 3.5% brine" sounds like you're breaking into a safe or something lmao. But hey, congrats on not eating wet salt mush anymore.

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faith124mo ago

Ha, yeah it does sound like some kind of salty heist. My buddy tried the same thing with a 2% brine on his brisket and ended up with what he called "sad, salty beef water." He swore it was edible but I saw him pouring it down the sink after two bites. Then he tried a 4% brine on pork chops and said they came out like a salt lick. So yeah, 3.5% is the sweet spot, I guess.

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