A neighbor told me my kraut was too salty after trying a batch

They said it tasted more like a brine than a ferment. I cut my salt ratio from 3% to 2.5% and the next jar was way better, more tangy than harsh. Anyone else get a piece of advice that fixed a basic mistake?

3 comments

3 Comments

felix_williams7119d ago

Yeah, salt is a tricky one. I was so worried about mold at first that I was heavy handed with it, ended up with a few jars that were just inedible. Someone on a gardening forum told me to taste the brine before I sealed it up, just a tiny dab on my finger. If it made me wince, it was too much. That simple check saved so many cabbages. Dialing it back let the sour, funky flavor come through instead of just a salt lick.

cora86315d ago

Totally get that, salt can really hide the good flavors. My first few ferments were just salty mush until a friend told me to trust the process and use less. Like @felix_williams71 said, tasting the brine first is key. I started using my pinky to dip and test, and if it tasted like the ocean I'd add a splash of filtered water. My last batch of carrots had that perfect sour punch instead of just salt.

piperm3819d ago

Funny, I always thought more salt was safer... but a batch that was way too sour made me try less. Now the flavor is actually good, not just salty.