My old way of doing sauerkraut was a total mess

I used to just chop cabbage, shove it in a jar, and hope for the best. I never weighed anything, and I would just sprinkle salt by eye. Half the time it would get moldy or turn out way too soft. That changed about six months ago after a batch in my kitchen in Austin went bad and smelled awful. Now I use my kitchen scale to measure exactly 20 grams of salt for every 5 pounds of cabbage. I pack it down with a proper tamper and use an airlock lid. The difference is night and day, it's crunchy and tangy every single time. Has anyone else made the switch to weighing stuff and found it fixed their problems?

2 comments

2 Comments

reese_lane291mo ago

Is it really that big of a deal? People have been making kraut for ages without a scale, so maybe you just got unlucky before. It seems like extra work for a jar of cabbage.

wade_young861mo ago

People have been making kraut for ages" is true, but I get why you want it to turn out right.