My sauerkraut was way too salty for a full year until I tried this

I kept using the same 2% salt rule from a book, but every batch from my crock in the basement came out tasting like the ocean. Last month, I saw a video where someone said to use your own taste and aim for 1.5% for a milder ferment. I tried it with a head of green cabbage, weighing everything on my kitchen scale. After three weeks, it was perfect, not a salt lick. Has anyone else found the standard salt percentages just don't work for them?

3 comments

3 Comments

charles_baker2817d ago

the 2% rule from a book" was your problem, was it a specific author?

tessaperry17d ago

oh man, that 2% rule is everywhere in those old school real estate books. i heard a podcast saying it was a benchmark for rental properties, like your rent should be 2% of the purchase price monthly. but yeah, trying to apply that to buying a home now is wild. that advice is totally stuck in a different time. you can't follow old rules when prices have gone crazy.

spencer_gonzalez117d ago

Yeah, it was from that "Rich Dad Poor Dad" book. I mean, the idea of only spending 2% of your money on a house sounds smart in theory, but trying to find anything at that price now is a joke. I followed it for a while and it just kept me from buying anything at all. Maybe it worked in the 90s, but the math doesn't add up anymore. You gotta adjust the old rules to fit the actual market.