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My sauerkraut was mushy for 6 batches until a guy at the farmers market set me straight
I kept getting soft sauerkraut that had no crunch. I was using about 2.5% salt by weight and letting it ferment for 3 weeks. A vendor selling pickles at the Saturday market asked about my process. He said I was cutting the cabbage too thin and not packing it tight enough. Switched to thicker shreds and really pressed it down hard. Now my last 4 batches have that perfect snap.
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olivia_anderson22d ago
Switched to 3% salt myself and noticed a big difference in crunch.
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