Took me 8 batches of sour pickles to figure out my brine was way too salty. The tip-off? My kid said they tasted like the ocean.

2 comments

2 Comments

My third batch of sauerkraut was way too salty. I started using a kitchen scale to weigh the salt against the cabbage weight, not just tablespoons. A 2% salt ratio by weight finally got it right for me.

pat_perry2d ago

Eight whole batches is a serious commitment to salty pickles. I would have given up after the second jar tasted like seawater. Your kid's honesty saved you from a ninth batch.