Just realized a salt brine ratio cheat for my sauerkraut that actually works

Honestly I was getting sick of mushy kraut every batch. I kept using the standard 2% salt by weight but the texture was always off. Last week in my kitchen I tried bumping it to 2.5% salt and adding a single cabbage leaf on top to keep everything submerged. After 14 days the crunch was way better and no mold on the surface. Anyone else mess with their salt percentages for firmer results?

2 comments

2 Comments

alicecooper19d ago

The 2.5% bump is a game changer, I went through the same frustration with limp kraut until a buddy told me to go up to 2.8% and add a grape leaf for the tannins. My last batch came out with a perfect snappy crunch and zero surface growth after three weeks. It's wild how much that little extra salt and a covering leaf can fix everything.

thomas.piper19d ago

My buddy tried this after hearing @alicecooper and his kraut finally stayed crisp.