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I finally got my first batch of sauerkraut to taste just right
For years, I just shoved cabbage and salt in a jar and hoped for the best (it always came out too salty or too soft). Last month, I watched a video where a guy from Portland said to use exactly 2% salt by weight and pack it down for 10 minutes. I tried that with a head of green cabbage, and after three weeks in the cool pantry, it's perfectly crunchy and tangy. Has anyone else found that weighing everything changed their ferments?
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