Guest guest Posted July 24, 2002 Report Share Posted July 24, 2002 Hi all, Do your fermented veggies get saltier with age? It might be my imagination, but my sauerkraut is REALLY salty now after about three weeks. I didn't even use as much as Sally recommends, but next time I'll go even lighter on the salt. I love everything else about it, but it is too salty. If I rinse it to get some of the salt out will I get rid of the good bacteria? Any tips/thoughts/suggestions? Quote Link to comment Share on other sites More sharing options...
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