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My cousin in Omaha said my sauerkraut was too salty, and it got me thinking.
He tried a jar from my last batch and said, 'This tastes like the ocean, man.' I always used 2% salt by weight because that's what I read online years ago. Should we stick with strict percentages or adjust based on the veggie and personal taste?
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susan_bell1mo ago
Oh man, I gotta say 2% salt is actually pretty standard for most fermented veggies, it's not some random online thing. That said, your cousin might just not be used to homemade kraut, which is way saltier than the store bought stuff. Maybe try dropping to 1.5% next batch and see how it feels, but honestly, if you like it at 2%, I'd say stick with it. Salt is what keeps the bad bacteria away and lets the good stuff grow, so you don't want to go too low. But yeah, personal taste matters a ton, some people are just salt sensitive and that's okay.
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the_anthony1mo ago
Wait, your cousin seriously said 2% salt is too much? That's like the bare minimum for safe fermenting.
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sullivan.spencer26d ago
People get weird about salt the same way they get weird about any ingredient their grandma didn't use. Your cousin probably grew up on store bought kraut where they cut salt to save money and shelf life. Funny how we'll trust mass produced food over our own taste buds and basic preservation science.
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