I used to just eyeball my salt for sauerkraut, but a friend in Asheville said my jars were looking risky.

She showed me her scale and we weighed out 2% by cabbage weight, and now my ferments are way more reliable every time. Has anyone else made the switch from guessing to measuring, and did it fix your problems too?

3 comments

3 Comments

joseph_hart3mo ago

Yeah, totally. I was getting mold way too often and couldn't figure out why. Bought a cheap kitchen scale and started doing the 2% thing, and it was a total game changer. My batches are consistent now, no more weird textures or failed jars.

knight.xena1mo ago

Right?! It's wild how much of a difference that little scale makes. Once I started measuring salt by weight, all my fermentation problems just disappeared.

dylanwilliams3mo ago

Man, SAME. I used to just eyeball the salt and my kraut would either turn to mush or not ferment at all. That scale changed everything. Now my carrots get properly crunchy every single time, and my hot sauce ferments like a dream. It's crazy how one little tool fixes so many problems.