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My first batch of sauerkraut in my old apartment was a total mess
Back in my old place in Denver, I'd just cram cabbage into a jar and hope for the best, which usually meant mold. About six months ago, I started using proper weights and an airlock lid. The difference is night and day, my last batch came out crisp and perfect. Has anyone else found that one small change made their ferments way more reliable?
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perez.grace1mo ago
Yeah, I read that about the 2% salt ratio too. It seems like both keeping things submerged and the right salt amount matter.
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beth_anderson1mo ago
My grandma always said the trick was keeping everything under the brine. I read an article that said a 2% salt ratio is the real key though.
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