A friend pointed out my sauerkraut was too salty and it made a huge difference

I was making a batch of sauerkraut last Tuesday and a friend tasted it before I sealed the jar. She said, 'This tastes like the ocean, you're using way too much salt.' I was using about 3 tablespoons for a medium cabbage. I cut it down to 2 tablespoons on her advice and let it ferment for ten days. The new batch came out perfectly tangy and crisp, not harsh at all. Has anyone else had to adjust their salt ratio after getting some honest feedback?

3 comments

3 Comments

mia_scott772mo ago

Thought more salt was better until I tried less.

lisa_carter312mo ago

Wait, you used to add MORE salt on purpose?

robin6582mo ago

How much salt were you using per cabbage? I followed a recipe that called for a heavy hand with salt for years, thinking it kept everything safe during fermentation. My kraut always came out so harsh we could barely eat it. After a neighbor tried some and made a face, I finally cut the salt in half. The next batch fermented slower but tasted so much better, like actual vegetables instead of a salt lick.