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Serious question, my sauerkraut turned out way too salty after a 2-week ferment
I followed a recipe that called for 2 tablespoons of salt per head of cabbage, but the final product is almost inedible. I'm in Portland and used a local red cabbage from the farmers market. What's a good way to fix a batch that's already done, or should I just start over?
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hollywhite1mo ago
That 2-tablespoons-per-head rule is a classic mistake with cabbage because sizes vary so much. You really need to go by weight, like 2% salt to cabbage. For your current batch, try rinsing it right before you eat it to wash off some surface salt. You can also mix it into a big batch of plain potatoes or use it as a salty seasoning in soups instead of eating it straight.
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jamesf291mo ago
Oh man, that 2-tablespoons rule is a total trap. You could have a cabbage the size of a softball or one bigger than your head. I once made a batch so salty it could have cured a whole ham. Holly's got the right idea, rinse it and treat it like a condiment. Toss a forkful into some bean soup instead of adding extra salt, or mix it with a ton of plain boiled potatoes. It's salvageable, just not for snacking straight from the jar.
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Rinsing it works, I've saved a crazy salty batch by mixing it into mashed potatoes.
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