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?