By Danielle
Have yourrecipes been leaving you with supersalty kraut?
I’ve had my fair share of super salty krauts too. When I first started making sauerkrautI tried many different recipes. Some good, some bad and many were just too salty. I tried to save my overly salted krauts with little success.
I tried leaving it out longer to ferment. Supposedly, it gets less salty the longer it ferments, but it never made enough of a difference for me.
I triedusing the kraut sparingly as a way to salt my food, but that totally defeated the purpose of getting a good dose of sauerkraut a day.
I tried washing the extrasalt off before eating it, but that was a pain in the butt.
Other advice I received included buying a food scale and weighing the salt to the ratio of cabbage each time, but seriously I didn’t want to buy any fancy equipment or do calculations.
So, instead of going through the salty kraut dance again, I learned a method thatmakes it perfect every time.
Why? Cabbage heads vary in size from small to very large. A small head of cabbage will require less salt than a large head of cabbage. And if you add more veggies to the cabbage mixture like I often do, you may need to add more salt.
The type of salt varies. Course salt is heavier than fine salt. A tablespoon of course salt is not the same as a tablespoon of fine salt.
I learned this method from “Fresh & Fermented, 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal”, by Julie O’Brien & Richard J. Climenhage.
Step 1 – Prepare your cabbage
Shred the cabbage and put it in a big bowl.Generally there are about 12 cups of shredded cabbage in a 2 poundhead. Add 1 tablespoon of sea salt to the cabbage and mix it up. Let it sit for 15 minutes.
Step 2 – Your training wheels/ The brine
While your cabbage is sitting, make a brine by mixing 1 cup of water with 1 teaspoon + 1/4 teaspoon sea salt. Mix until it dissolves. Nowtaste it. This is how perfectly salted kraut should taste like (kind of like the ocean). This brine is like your training wheels and with a little practice you won’t have to use it anymore.
Step 3 – Taste cabbage for salt
Go back to your cabbage mixture and massage and squeeze with your hands. When you squeeze the cabbage and liquid comes out, it’s ready to taste. Taste the cabbage at the bottom of the bowl and compare it to the brine you made. The salt level should taste similar.
If it’s not salty enough, add 1/2 teaspoon of salt, massage it into the cabbage and taste it again. Repeat this until it’s salty enough.
If it’s too salty, add 1 – 2 tablespoons of purified water to the cabbage mixture. Mix it up and taste. Repeat until it’ssalty enough.
I promise after making a few batches of sauerkraut, you’ll have the hang of this and won’t need to compare it to the brine. I don’t use the brine anymore and have perfectly salted kraut every time.
The Importance of getting the salt right
I can’t stress enough how super important it is to get the salt amount right. Too little salt can cause the sauerkraut to get mushy or moldy and too much will slow the fermentation down significantly. Always start with the least amount of salt required and add more if needed. This will ensure you will get perfectly salted sauerkraut each time.
So, now that you know how to make perfectly salted kraut every time, try this method over the weekend and comment below to tell mewhat you’re going to make. You can find my popular sauerkraut recipes here.
Please do me a favor and share this with your friends and family if you think they’ll benefit from this advice too.
Happy Fermenting! Danielle
References
[optinlock id=”3″][/optinlock]
You may also like these
- Basic Sauerkraut Method For Newbies
- Tips for making lacto-fermented foods in cold weather
- 14 Fermented Foods To Help You Cleanse and Detox This Spring
- Top 10 Fermented Food Recipes of 2015
- Apple Spice Sauerkraut
- The Do’s and Don’ts of Using Salt in Fermentation
