My sauerkraut brine got way too salty and fixing it was a whole thing

I misread the salt ratio and ended up with a batch that was basically inedible. It took me like three days of slowly adding filtered water to the crock and tasting it to get it balanced again. Anyone else ever have to rescue a ferment that went sideways?

3 comments

3 Comments

cora81323d ago

Oh man, that reminds me of my friend's hot sauce disaster last summer. He was trying to ferment a big batch of peppers and completely blanked on the salt math. He ended up with something that could have cured a ham. He did the same slow water fix over a week, but he also added some extra bell peppers later to help soak up the salt and add back some volume. It actually turned out okay in the end, but it was a real lesson in checking the recipe twice.

kim_hall8023d ago

Ever wonder if bell peppers work better than carrots for soaking up extra salt? Might be worth trying next time someone's in that spot.

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ross.felix23d ago

Yeah, that "slowly adding filtered water" method is basically the only fix I've ever heard for a salt bomb.