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Heard a neighbor talking about their 'failed' kraut and it clicked for me
I was taking out my recycling and overheard the guy next door telling his friend his sauerkraut was 'ruined' because it was too salty. He said he used a full 3 tablespoons of salt for one head of cabbage. I realized he probably didn't know the 2% by weight rule, which I only learned from a blog post last fall. Has anyone else had to gently correct a friend's fermenting mistake?
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blakeallen1d ago
Yeah, the 2% salt rule is key.
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