My friend in Portland called my sauerkraut 'too salty' and I finally listened

I was doing 2 tablespoons of salt per head of cabbage, but after his comment I dropped it to 1.5 and the texture is way better now. Anyone else adjust their salt ratio after getting a specific critique?

2 comments

2 Comments

leo6039d ago

That half tablespoon makes a huge difference, right? My cousin in Seattle said the same thing about my kimchi brine last year.

henrybaker9d ago

Oh man, that tiny bit is the SECRET SAUCE. Your cousin gets it. Mess with the salt and the whole batch goes sideways. It's wild how something so small can be the difference between perfect and a sad, soggy mess.