Why does nobody talk about using a kitchen scale for your brine instead of cups?

I ruined three batches of sauerkraut in Portland last fall by eyeballing the salt, but my fourth batch turned out perfect after I started weighing 20 grams of salt per liter of water, so has anyone else found that a scale is the real game changer for consistent ferments?

3 comments

3 Comments

burns.jenny2mo agoMost Upvoted

Three batches in Portland is a brutal way to learn that lesson.

burns.jenny2mo agoMost Upvoted

Oof, how bad was the damage?

ivanross2mo ago

Man, this is why I weigh my coffee beans every morning.