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My uncle swore by a 2% salt brine for sauerkraut, but my friend from Asheville said to just wing it
I tried my uncle's exact method on a batch of red cabbage last month and it came out perfect, super crisp. But when I tried my friend's 'just salt it until it tastes right' advice, the whole jar got mushy and weird after about a week. I mean, maybe it's just me but I feel like the exact measurement really matters here. Has anyone else had a batch go wrong from not measuring the salt?
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elliotw375mo ago
Saw a fermentation blog that called salt the "traffic cop" for the microbes. Too little and the wrong bacteria take over, which can cause that mush. Your uncle's 2% is the standard for a reason.
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