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My friend said my sauerkraut looked 'sad and soggy' and it totally changed my salting method.
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ward.jamie21d ago
My friend's comment made me realize I was using too much brine. Now I pack the cabbage way tighter and use just enough salt to draw out its own juice. The crunch came back after a couple batches. What salt ratio are you using now?
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davis.adam26d ago
Is soggy sauerkraut really a big deal? I've made some that was pretty limp but it still tasted fine on a hot dog. How much did you change your whole process just from one comment?
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