Hit 100 batches of sauerkraut and here is what I learned

I counted up my jars last night and realized I have made 100 batches of sauerkraut over the past 2 years. That surprised me because I never thought I would stick with it that long. The thing that matters most is getting the salt ratio right. I use 2% salt by weight every time and my kraut always comes out crisp. Anyone else track their batches and notice a pattern with salt levels?

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carr.daniel12d ago

100 batches and I can barely keep track of where I put my car keys... maybe if I labeled them with salt percentages instead I'd have better luck.