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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?
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burns.jenny5h ago
Three batches in Portland is a brutal way to learn that lesson.
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