Got told my kraut was too salty by a friend who actually makes it in Cleveland, so I cut the salt by a quarter cup per batch.

2 comments

2 Comments

So you're telling me a guy from Cleveland is the salt police now? Guess my kraut could double as a road treatment for their snowy streets. I probably overdo it trying to make sure it ferments right. Cutting back a quarter cup sounds huge, hope it still turns out okay.

ryan_stone1mo ago

Yeah, I read somewhere (maybe @ross.jason mentioned it) that too much salt can actually stall the ferment.