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A friend told me my sauerkraut was too salty after trying a batch I made in March, so I cut my salt ratio from 3% to 2.5% by weight.
Has anyone else found a sweet spot for salt that keeps things crunchy but not overly salty?
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kellys7814d agoTop Commenter
Tell your friend to chill, it's sauerkraut not a fine dining course. A half percent difference is barely gonna matter.
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torres.grant14d ago
Honestly my first batch was so salty it could have preserved a whole cow. Been sticking with 2.5% too and it seems to work.
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mila_murphy2114d ago
Read somewhere that the salt percentage actually matters more for texture than taste, which makes sense if your friend's batch was too soft. I mean, too little salt and it turns to mush, too much and it's like eating the ocean. Maybe @kellys78 has a point about not stressing a tiny change, but getting the crunch right is the whole goal for me. I've been using 2.5% for a while now and it seems to keep things crisp without that harsh salt punch. Idk, maybe it's just me but I'd rather adjust for the texture and let the flavor follow.
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