10 years of sauerkraut before I figured out my brine was wrong

I always followed recipes that said 2 tablespoons of salt per pound of cabbage. Then last spring my kraut came out slimy for the third batch in a row and I got frustrated. A butcher friend asked what salt I was using and I said table salt. He just laughed and said the anti-caking agents mess with fermentation. Switched to plain sea salt at the farmers market and suddenly my batches stay crisp and sour every time. Anyone else have a basic ingredient swap that changed their whole fermentation game?

2 comments

2 Comments

claire99921d agoTop Commenter

Table salt" - you sure the iodine wasn't the issue too?

martinez.karen21d ago

Yeah, the anti-caking thing... my neighbor had the same issue with his pickles. He was using regular salt and they kept getting soft and weird. Switched to pickling salt and it was like night and day.