PSA: People keep telling me my sauerkraut is too salty when they see the brine amount
Honestly, I see this all the time in recipes and comments. Folks see 2% salt by weight of the cabbage and think it's a mistake because the brine looks so salty. Ngl, I made that same worry my first batch three years ago. That exact salt ratio is what keeps the bad stuff out while the good bacteria does its work. If you use less, you risk mold or a slimy texture. Has anyone else had to explain this to a friend who was scared to try fermenting?