My neighbor told me my kraut was too salty and I didn't believe him at first

He tried a batch I made about two months ago and straight up said, 'Sean, this is like eating the ocean.' I was using 2 tablespoons of salt per head of cabbage, thinking more was better for safety. After his comment, I cut it down to 1.5 tablespoons on my next try and let it ferment for 5 weeks instead of my usual 3. The difference was huge, way more balanced and actually crunchy. I guess I was just scared of messing it up before. Anyone else get stubborn about a fermenting rule only to find out it was holding you back?

3 comments

3 Comments

the_jordan22d ago

It's funny how often the "safety" rule is just a comfort blanket.

henderson.oscar17d ago

Ever seen someone get hurt over something dumb? Makes you wonder.

maxt9522d ago

Saw a study where 90% of workplace safety incidents were from ignoring basic rules. That blanket gets pretty thin when real things happen. People just get lazy.