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My sauerkraut tasted like wet socks until I swapped the salt ratio, now I can't tell if I ruined it
Did 2% salt by weight for years and always got mushy, gross kraut, then tried 2.5% on a 3 pound batch in a crock last month and it came out crunchy and sour. Now I'm wondering if the extra salt is actually killing off the good bacteria or if I just got lucky with the temp in my kitchen. Anyone else mess with salt percentages or am I overthinking this?
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haydenhayes1d ago
Man, this is like when you mess with a recipe that's worked forever and suddenly it's better, you start second guessing the whole thing. 2.5% is right in the normal range so you're probably fine, the extra salt just slows things down and keeps the crunch. Your kitchen temp was probably the bigger factor before.
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