My buddy said my sauerkraut was way too salty, so I measured the salt for once

He tried a batch and said it was like eating the ocean. I always just eyeballed it before, but last week I finally weighed out exactly 2% salt by cabbage weight. The new jar is fermenting way better and tastes balanced. Anyone have a different percentage they swear by for kraut?

3 comments

3 Comments

evanr792mo ago

Exactly 2%" shows how often eyeballing is just guessing.

luna6172mo ago

Oh man, this reminds me of my friend who swore he could guess how much pasta to cook by sight. He had six people over and made what looked like a mountain of spaghetti. It turned out to be enough for maybe two people, and we had to order pizza. His "eyeballing" was off by a mile.

finley7771mo ago

Hold on, you're saying he made a mountain that only fed two people? That math doesn't really track unless that "mountain" was more of a small hill. I think what happened is dry pasta just looks like way more than it actually is once it hits the water. That's the trap, right? It doubles in size so your brain sees a pound of dry spaghetti and thinks it's this huge amount but it shrinks right back down when cooked. Your friend probably just needed to triple his guess next time.