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Pro tip: I keep seeing people use way too much salt for their sauerkraut brine.
I mean, a 2% salt ratio by weight is plenty, but I've watched three videos this week where they just dump in a whole handful. It can really slow down the fermentation or make it too harsh. Anyone have a good trick for measuring it out without a scale?
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grace5657mo ago
Honestly, my buddy ruined a whole batch that way last fall. He just eyeballed it from the box and it was like eating the ocean. Tbh he didn't have a kitchen scale either, so now he uses a measuring spoon and a rule he found online. It's something like one tablespoon of kosher salt for every pound of cabbage. Ngl his last batch turned out way better, not so harsh and it actually fermented properly instead of just sitting there.
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umamoore6mo ago
Yeah that tablespoon per pound rule from grace565 is solid. Salt weight can really mess things up if you guess. I always use kosher salt too, the big flakes measure different. If you use table salt with that rule it'll be way too salty. Learned that the hard way. Now I keep a cheap kitchen scale just for fermenting. Makes it foolproof.
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