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Finally hit my first 100 gallon batch of sauerkraut...
Three years of messing with brine ratios and now I can't believe it took that many cabbages to get the tang right. Anyone else feel like the first big number snuck up on them out of nowhere?
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jennifer_mitchell533d ago
Did you find that dialing in the salt percentage was the real game changer? I spent months testing 1.5% versus 2% and finally landed on 1.8% for my big batches. Fermenting in a cooler with a heating pad helped me keep the temp steady, so the flavor came out consistent every time.
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michael_bennett113d ago
Yeah, 1.8% is my sweet spot too.
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xena_kim17h ago
Oh the salt thing is so real. My friend Carla spent like 3 months testing different percentages and she said 1.8% was the magic number for her too. She finally gave up after her kitchen counter looked like a science lab.
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