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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?
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the_jordan5mo ago
It's funny how often the "safety" rule is just a comfort blanket.
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henderson.oscar5mo ago
Ever seen someone get hurt over something dumb? Makes you wonder.
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maxt955mo 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.
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