Shoutout to the guy at the farmers market who said my kraut was too salty

He tried a sample at my booth in Portland and said, 'This would be better with half the salt, you're killing the good stuff.' I've been using the same 2% brine for years and it works fine. Has anyone else had a stranger try to change your whole method?

3 comments

3 Comments

angela68721d ago

Got a guy last year who told me my pickles were "too loud" and needed more dill to calm down. I just nodded and kept my 2% salt to myself. Some people really want to be the main character in your fermentation journey.

dakota_burns8317d ago

Is it really that deep though? Like they're just pickles, not a therapy session. People get so worked up over food opinions when the only thing that matters is if you like how they taste.

sandraflores21d ago

That 2% brine is a standard for a reason, it keeps things safe and tasty. People get weirdly bold about food they didn't make. Just smile, say you'll think about it, and keep doing what works. Your recipe got you to the market, his opinion didn't.