The comment about my kraut being too salty made me rethink everything

Some guy at a potluck said my sauerkraut tasted like a salt lick, and at first I was mad... but he was right. I had been using 3% salt by weight for years, and dropping to 2% made the cabbage actually taste like cabbage instead of brine. Has anyone else gotten feedback that forced you to adjust your ratios?

2 comments

2 Comments

noah_rivera5714d ago

Funny how a little honesty from someone can totally flip your whole process on its head. Makes you wonder how many other little habits we've got that could use a second look.

victor_perry9014d ago

Same thing happened to me with my hot sauce recipe. Had to dial the vinegar way back.