My sauerkraut turned out way too salty after using a new recipe

I followed a recipe from a blog called 'Ferment Your Way' that said to use 2 tablespoons of salt for a quart jar of cabbage. After letting it sit for two weeks, it came out so salty I could barely eat it. I think the salt measurement was wrong for the amount of cabbage I had. Has anyone else run into this with a specific recipe, and how do you fix it if it happens?

2 comments

2 Comments

wesleypatel1mo ago

Has anybody else noticed how every single hobby or craft these days has some blogger or influencer making up their own ratios and acting like they invented the wheel? Honestly, it's like people forgot the basic 2% salt by weight rule that's been around forever. Ngl, I've been there with a too-salty batch and it's not the end of the world like the other guy said, but it does make you realize how many folks online just throw numbers out without math. Tbh, I think it's a bigger pattern of people overcomplicating stuff that was simple for generations, just to get clicks.

umab351mo ago

Wait, is it really that bad though? I mean, you made sauerkraut, it didn't explode, it didn't kill you. A little too salty just means you have to eat it with something bland like potatoes or rice. I've had batches where I accidentally used double the salt and it was still edible after a few days in the fridge. People act like a tablespoon off is the end of the world.