Just realized my sauerkraut might be too salty.

In my experience, the brine tastes way saltier than last time and it's not bubbling much. Your mileage may vary, but what could be causing this?

3 comments

3 Comments

amy_cooper311mo ago

Did you measure the salt by weight or volume? Tbh, I've had this happen when I just guessed the amount instead of using a scale. Honestly, too much salt can really slow down the ferment. You might want to add some filtered water to make it less salty. Just do it slowly and see if it starts bubbling in a couple days.

jessew831mo agoTop Commenter

Salt measurements aren't as critical as people make them out.

grayl6528d ago

Remember my first batch where I thought a "pinch" meant a big three-fingered grab? Let's just say those pickles could have cured a ham. I learned the hard way that being even a little bit off can really stop the good bugs from doing their job. Amy's right about adding water to fix it, but getting the salt right from the start saves a lot of worry.