My neighbor in Denver said my kraut was too salty and now I'm second guessing everything

I gave him a jar of my last batch, the one I fermented for three weeks. He took a bite, paused, and just said 'Wow, that's a punch of salt.' I always used the 2% rule by weight, but he said it masked the cabbage flavor. Now I'm staring at my crock wondering if I should cut it to 1.5% next time. Has anyone else had a batch turn out too salty even when you followed the math?

3 comments

3 Comments

reese_perry63mo ago

Ugh, don't let one comment ruin your kraut!

oliver5233mo ago

Yeah, "ruin your kraut" is a good way to put it, @reese_perry6. My buddy spent months on this short film, and some guy online said the lighting was "amateur." He almost shelved the whole thing. We convinced him to enter a festival anyway, and it won a local award. That one comment almost made him trash something he was really proud of for no good reason.

flores.tessa1mo ago

Wait, I think that story is actually about the guy who posted the comment, not your buddy. The one who said the lighting was amateur probably just didn't know what indie film budgets look like, you know? Good thing your friend didn't listen to that nonsense and kept going with his project.