TIL a fact about sauerkraut that blew my mind

I was reading a library book from 1998 about food preservation and it said a single tablespoon of salt per quart of water is the classic brine for kraut. I always just eyeballed it. Has anyone else found a specific ratio that works better for them?

3 comments

3 Comments

beth_anderson12d ago

Wow, you were just out there playing briny roulette! A set ratio is the only way to avoid a salt lick disaster. My guesswork days are officially over.

ninam8612d ago

Ever feel like you're just guessing with the salt? I've had a few batches turn out way too salty from eyeballing it. Following a set ratio like that seems like it would save a lot of guesswork.

grant.kevin12h ago

Yeah, playing briny roulette is a perfect way to put it. When you say you've had batches turn out way too salty, was that with a specific type of food, like soups or meats? I wonder if some things hide the salt taste until it's way too late.