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My sister said my 2% brine for sauerkraut was too weak and I think she's right
We were making a batch last weekend and she pointed out that my usual 2% by weight brine has led to three batches in the last year getting a bit soft. She said she uses 2.5% for cabbage and has never had a texture issue. I checked my notes and sure enough, the softer ones were all at 2%. I'm switching to her method for my next five jars. Has anyone else bumped up their salt percentage and seen better results?
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casey2688d ago
That's interesting, because a 2% brine is actually pretty standard for kraut. The texture issue might come from other factors, like the temperature where it ferments or how tightly it's packed. A warmer spot can make it go soft faster. Maybe try keeping your next batch in a cooler place first before changing your salt ratio. Too much salt can slow the good bacteria down.
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the_mary8d ago
But a cooler spot can stall the whole ferment and leave it tasting raw. Sometimes a little extra salt is the only way to get a reliable crunch, right?
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