Just realized my 2% brine for kraut beats the 'pack it tight and hope' method every time

Tbh, I lost three jars last month before I got a scale and started measuring the salt. Anyone else find that a specific brine percentage is the key to not getting mold?

3 comments

3 Comments

gavincraig10d ago

Pack it tight and hope" is basically a prayer to the mold gods. I used to think the salt was just for taste, but it's really about pulling enough water out of the cabbage to make its own protective pool. If the veg isn't fully submerged in that salty juice, you're just leaving a welcome mat out for bad stuff. Getting the percentage right with a scale is what finally made my ferments stop failing.

stellarivera10d ago

Honestly, the scale was a game changer for me too. Tbh I started weighing my salt and cabbage separately to hit that 2% every time, and it made the brine so much more reliable. No more guessing with tablespoons and ending up with a sad, moldy jar.

mitchell.shane9d ago

What about the temperature where you're fermenting? I found my 2% brine worked great in the cool basement but was way too weak in my warm kitchen, things got fizzy and funky fast. Now I bump it to 2.5% salt if the room is over 70 degrees, which keeps everything calm and submerged.