Pro tip: I thought a 2% salt brine was just a rule of thumb until my last batch of kraut went bad

For years, I just eyeballed the salt in my ferments, thinking the exact percentage didn't matter much. My last batch of red cabbage kraut convinced me otherwise. I got lazy, probably used under 1.5%, and after about 5 days the whole jar turned slimy and smelled off. It was a total loss. I had to dump about 3 pounds of cabbage. Now I use a digital scale every single time. That precise 2% weight makes a huge difference in safety and texture. It's not just a suggestion, it's the line between good kraut and a science project. Has anyone else had a batch go wrong from not measuring salt right?

3 comments

3 Comments

pat6391mo ago

Weird, my best kraut came from just shaking salt over the cabbage until it felt right.

alex_flores241mo ago

Honestly that's how my grandma always did it too, just by feel. My first few batches were way too salty when I tried measuring exactly. Sometimes trusting your gut works better than following a recipe.

michael_king7426d ago

My aunt's kraut got recalled for botulism last year from guessing on salt. Pat639 might get lucky but food safety isn't about gut feelings. You need that 2% brine by weight to kill bad bacteria. Grandma's method is a gamble with your health.