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My first batch of sauerkraut finally tasted right after three years of trying
Three years ago in my old apartment kitchen, my first attempt was way too salty and soft. Last month, I got a new crock and tried again, but it came out moldy. Last week, I finally nailed it by using exactly 2% salt by weight and keeping everything fully submerged with a glass weight. The result was crisp, tangy, and perfect on a bratwurst. Has anyone else found that getting the salt ratio just right was the key after other failures?
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wells.morgan1mo agoProlific Poster
Honestly that's a lot of effort for some cabbage. Seems like just buying a jar from the store would be way easier.
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taylorcarr1mo ago
Oh man, I felt the same way until I tried making it myself!
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sethc1217d ago
What recipe did you use?
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anthony12717d ago
Remember my aunt tried to make her own pickles one summer. She filled the whole kitchen with jars and vinegar steam for like a week. Ended up with maybe three containers that tasted just okay. Tbh, I'd rather just grab the store stuff and spend that time doing anything else.
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