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Tried two different salt ratios for my sauerkraut batch last month and 2.5% was way crunchier than 3.5%
The 3.5% batch came out mushy and salty while the 2.5% held its texture perfect even after 6 weeks, anyone else find the exact percentage matters that much?
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anna_hill4mo ago
Stop overthinking it honestly. A 1% difference in salt isn't going to make or break your kraut in any life changing way. I've done both ends of that range and they both turned out fine, just different textures. You probably contaminated the 3.5 batch or let it ferment too warm which is what really ruined it. People get way too obsessed with exact numbers when common sense like cleanliness and temperature matter way more. Just pick a middle ground and focus on keeping things clean and stable.
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ruby5614mo ago
Honestly, nobody's talking about how different cabbage varieties can actually change how much salt you need.
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