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?

2 comments

2 Comments

ray64815d 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.

faith1214d 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.