Loading…
11
Just realized my old way of making sauerkraut was way too dry
I always packed it tight with just cabbage and salt, but after my batch last week turned out tough, I tried adding a little brine (like a cup of water with extra salt) to cover it. The texture is so much better now, softer but still crunchy. Anyone else start adding a bit of liquid to their kraut?
3 comments
Log in to join the discussion
Log In3 Comments
uma_baker887mo ago
My last batch needed a full quart of brine to get it right.
9
wren_hunt137mo ago
Was that a lot more than you normally use? I've only ever needed a cup or two at most, so a full quart seems wild.
1