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My neighbor in Portland told me his sauerkraut recipe needs exactly 2% salt by weight, not just a handful.
He showed me his bubbling crock last Tuesday and said, 'If you don't weigh it, you're just guessing,' which finally made my ferments stop failing.
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nora862mo ago
What, you were just grabbing salt with your bare hands, @rubym45?
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elliots491mo ago
Oh man, I feel that. My first few tries were total failures until I broke down and got a scale too. It seems so picky, but that number really does make all the difference.
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rubym452mo ago
Your neighbor is 100% right about weighing the salt. Took me three batches of mushy sauerkraut to finally buy a cheap kitchen scale. That "handful" method is a total gamble, especially with how coarse the salt is. Getting the 2% right was the difference between a crisp ferment and a slimy mess.
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