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Salt ratio doubter after a 3 week brine chat
I used to throw 3.5% salt at everything and call it science, then I talked to this guy at the farmers market in Portland who kept his kraut at 1.8% for over a year without mold. He pulled out a pH strip and showed me how the acidity does the real work once the good bacteria take off, not the salt alone. That one conversation made me test batches at 2%, 2.5%, and 3% side by side last month, and the texture came out way crisper on the lower end. Now I adjust based on veggie water content and jar temp instead of just following a blanket rule. Has anyone else dialed back their salt after seeing what acid does solo?
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