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My kraut turned out way too salty for months until I watched a video from a guy in Portland
He showed how he weighed his cabbage and salt separately before mixing, and I realized I was just dumping salt in by feel. I switched to a 2% salt by weight rule and my last batch is perfect. Anyone else have a simple trick that fixed a basic mistake?
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paul_nguyen5mo ago
Oh man, that weighing trick was a game-changer for me too!
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piper_green5mo ago
Game-changer" is right, @paul_nguyen. I went from guessing to actually knowing what I was doing. It almost felt like cheating.
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