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My neighbor swore by a 3% brine for all kraut, but my batch turned to mush
He said it was the only way to get a crisp ferment, so I followed his recipe to the letter for two weeks. The cabbage came out soft and slimy, not crunchy at all. I looked it up and found that 2% is the usual target for sauerkraut, and my kitchen was probably too warm. Has anyone else had a batch fail from too much salt?
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rivera.christopher16d ago
Yeah, that happened to me with a 3.5% brine once. Total soggy mess, and my kitchen was pretty warm too. Maybe extra salt plus heat just breaks it down faster?
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