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My friend in Denver swore by a 3% salt brine for kraut, but my grandma's recipe always called for 5%.
We got into a friendly debate over beers last summer about whether the lower brine makes for a crisper, more flavorful ferment or if it's just asking for a moldy mess, so what's your take on the ideal salt percentage for classic sauerkraut?
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grace_chen7d ago
Oh man, that debate sounds familiar. My buddy and I had the same argument last fall. I've landed on a 2.5% brine myself, but you gotta keep everything fully submerged. Found it gets tangy faster without getting mushy.
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john_sullivan26d ago
Honestly, it's just cabbage and salt, not rocket science. Grandma probably eyeballed it anyway.
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