I went with a 2% brine for my first batch of kraut instead of the 5% my buddy swore by

He told me his way was the only way to get it right, but I read a book from the library that said a lighter brine can make a crisper, less salty ferment. I chopped up a whole head of cabbage from the farmer's market and packed it into a half-gallon jar last Tuesday. After a week, it's bubbling nicely and tastes fresh, not like a salt lick. I'm glad I trusted the book over my friend's strong opinion. Has anyone else had good luck with a lower salt percentage for kraut?

3 comments

3 Comments

finleyl392mo ago

Trusting the book over your buddy is a solid move. I once followed a friend's "perfect" method to the letter and ended up with a jar of mush that could double as wallpaper paste. Your 2% batch bubbling after a week sounds way better than my salty, sad slop. I've had good luck around that 2.5% mark myself, it stays crunchy. Sometimes the loudest advice is just someone really married to their own mistakes.

drew_hart42mo ago

What book are you using? I had a total fail with a 3% brine that turned everything to mush. Now I stick right at 2% with just a tiny pinch extra for luck, and it's been perfect every time. That crunchy texture is everything.

gavin2282mo ago

So you got bubbles after a week with 2%? That's a great sign. I tried my first batch at a heavy 4% because I was scared of mold, and it was so salty we could barely eat it. Dropped to 2.5% with some shredded carrot and it's been my sweet spot for a crisp, tangy kraut ever since.