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Pro tip: I thought a 2% salt brine was just a rule of thumb until my last batch of kraut went bad
For years, I just eyeballed the salt in my ferments, thinking the exact percentage didn't matter much. My last batch of red cabbage kraut convinced me otherwise. I got lazy, probably used under 1.5%, and after about 5 days the whole jar turned slimy and smelled off. It was a total loss. I had to dump about 3 pounds of cabbage. Now I use a digital scale every single time. That precise 2% weight makes a huge difference in safety and texture. It's not just a suggestion, it's the line between good kraut and a science project. Has anyone else had a batch go wrong from not measuring salt right?
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pat6397mo ago
Weird, my best kraut came from just shaking salt over the cabbage until it felt right.
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alex_flores247mo ago
Honestly that's how my grandma always did it too, just by feel. My first few batches were way too salty when I tried measuring exactly. Sometimes trusting your gut works better than following a recipe.
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michael_king746mo ago
My aunt's kraut got recalled for botulism last year from guessing on salt. Pat639 might get lucky but food safety isn't about gut feelings. You need that 2% brine by weight to kill bad bacteria. Grandma's method is a gamble with your health.
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