My sauerkraut went from slimy to crunchy after I added 2% more salt

First three batches of kraut came out mushy and off-smelling. Bumped the salt from 2% to 3.5% by weight and now it's crisp and sour after 3 weeks. Anyone else notice a big difference from tweaking salt ratios?

2 comments

2 Comments

joel_mason2211d ago

Right, 2% is pretty low for kraut.

-1

victor_carter5111d ago

Man, I totally get where you're coming from @joel_mason22. I had a batch of homemade sauerkraut that stalled at like 1.5% and just tasted flat. Bumping it up to 3% salt really kicked the fermentation into gear and gave it that proper tangy bite.