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Talking to my neighbor made me question my salt ratios for kraut
My neighbor (she's been fermenting for like 30 years) said she just eyeballs her salt, no scale or anything. I've been obsessing over getting exactly 2% every time, and it made me wonder if I'm overcomplicating things. Has anyone else tried going by feel and had it work out okay?
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nancy92923d ago
Whoa hold up, I gotta disagree on this one. Honestly, eyeballing salt for something like kraut feels super risky to me. I mean, sure, your neighbor has been doing it for decades and probably has that muscle memory down, but for most of us, 2% is a solid safety net to keep bad bacteria from taking over. Ngl, I've tried going by feel before and ended up with mushy, sad kraut that tasted off. Tbh, it's not worth the gamble when a scale takes two seconds to use.
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hart.taylor23d ago
Hold up, 2% isn't really a "safety net" for bad bacteria, it's more about controlling texture and slowing the ferment down. The salt level needed to keep bad stuff away is actually way lower than that, around 0.8% or so.
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