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Three failed kraut batches in a row. Fed up.
Last week I tossed out two jars of cabbage that just turned into slimy mush after 10 days. What am I missing with salt ratios? Anyone else hit a wall like this?
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caseyfox8d ago
Heard a fermentation expert on a podcast say most people use way too little salt for kraut. They said 2% salt by weight is the absolute minimum and 3% is way more reliable for keeping mold and sliminess away. Most recipes just say a tablespoon per head which is too vague. Weigh your cabbage and salt next time, that fixed the problem for me after a similar losing streak. Also make sure your cabbage is fully submerged under the brine, any floaters will rot fast.
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black.patricia8d ago
Casey's spot on about weighing the salt - I learned that one the hard way after my third batch turned into what I called "cabbage soup gone wrong." My kitchen scale now gets more action than my actual cooking skills.
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