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Used to think salt ratio was everything until I broke my own rules
I was dead set on that 2% salt rule for sauerkraut for like a year. Would weigh everything out super precise and follow it to the gram. Then last month I ran out of cabbage halfway through and had already mixed the salt for like 5 pounds. Ended up with around 2.5% salt on the batch by accident. Figured it would be a salty mess but I let it go 6 weeks instead of 2. The texture stayed way crunchier and the flavor had this nice funky depth without being too salty. Now I'm playing around with 2.5% on purpose for my longer ferments. Has anyone else found a sweet spot that goes against the usual advice?
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andrew_nguyen6410d ago
Isn't it funny how breaking the rules sometimes gives you the best results?
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coleman.henry10d ago
Wait, so you're saying I should stop obsessing over my fermentation spreadsheets?
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