I finally figured out why my sauerkraut turned to mush

I was in my kitchen in Phoenix, packing a new batch into a jar. I realized I'd been using iodized salt instead of pickling salt for months. The batch I made last week was a total soggy mess. I switched to pure sea salt and the texture is perfect now. Has anyone else had this happen with different salt types?

2 comments

2 Comments

phoenix6252d ago

Huh, that's interesting. Did you use the same exact amount of salt when you switched, or did you measure it differently?

ruby_reed482d ago

Wait, really? I've used iodized salt for years and my kraut always stays crunchy. Could it be the cabbage type or maybe the temperature in your kitchen?