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My sauerkraut went from okay to amazing after I started weighing the salt | Fermentation Station - The Design Community Hub

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thea515•6mo ago

My sauerkraut went from okay to amazing after I started weighing the salt

For my last batch, I used a full tablespoon of salt per head of cabbage like I always did, and it was just fine, a bit soft. This time, I used my kitchen scale and measured 2% of the cabbage weight in salt, which was about 25 grams for my 5-pound batch from the farmer's market. The difference after 3 weeks is huge, it's way crunchier and the flavor is more balanced, not just salty. Has anyone else had a simple switch like using a scale make that big of a difference?

3 comments

3 Comments

the_tyler6mo ago

Wait, so you're saying the tablespoon method was giving you inconsistent results because cabbage heads can weigh totally different amounts? I mean, that makes so much sense now that I hear it, but I never would have thought of it. Did you find that 2% was the perfect spot, or have you tried tweaking it a little higher or lower for different textures? I'm just wondering if that's the one magic number or if it changes based on what you're going for.