Question about salting my brine: did I mess up for 2 years?

I used to add salt directly to my kraut jars and thought it was fine until a friend saw me do it and said I should be brining the cabbage first in a bowl. Now I'm wondering if I've been ruining the texture and flavor this whole time. Which way do you all think works better for crisp kraut?

2 comments

2 Comments

brooke_walker2320d ago

oh man, I did the exact same thing for like a year and a half lol. I was just dumping salt straight into the jar and hoping for the best, and my kraut always came out kinda limp and weird. Then I tried the bowl method and honestly it's way better, the cabbage stays way crunchier and the flavor is more even.

taylor_patel20d ago

Yeah my friend went through the exact same struggle for a solid two years. She was so frustrated with her kraut turning out mushy every single time. Then her grandma showed her the bowl method at a family gathering and she said the texture was night and day better. Now she swears by it and won't ever go back to the jar method. It really makes a difference with the crunch.