My neighbor swore by a 2% salt brine for kraut and I thought it was just fussy nonsense.

I always just eyeballed it until a batch went slimy. Tried his exact 20 grams of salt per liter of water, and the crunch was perfect after 10 days. Who else has a strict rule that actually works?

3 comments

3 Comments

zarat3817d ago

Strict rules" reminds me of my grandpa's pickles, he weighed the dill like it was gold.

aaron_perry17d ago

Did you weigh the cabbage too, or just the water like @zarat38's grandpa?

aaron74017d ago

Weighing the water is the only way to get it right. The cabbage weight changes too much after salting and draining. If you just weigh the veggies, your brine ratio will be totally off. My last batch was way too salty because I didn't account for the water loss. Precision with the liquid is what makes a consistent ferment.