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My friend in Chicago said his sauerkraut turned out way too salty
He told me he just guessed on the salt and didn't weigh it. I always use 2% salt by weight for my veg, so his story made me double-check my own process. I realized I've been lazy about writing down my exact weights for different batches. Has anyone else had a batch go wrong from not measuring, or is it just him?
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samflores5h ago
Measuring is the only way to be sure. Guessing with salt can ruin a whole batch fast. I learned that the hard way myself.
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emmam895h ago
Is it really that big of a deal though? I've eyeballed salt in soups and pasta water for years and never had a meal ruined. My grandma never measured a single grain and her food was always perfect. Sometimes I feel like people make cooking way too technical. A little extra salt isn't going to wreck everything.
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