sauerkraut

[Guest guest]

I usually end up doing about 3Tbsp salt per medium size head of cabbage.

Rose

On Fri, 29 May 2009 11:09:14 -0000

" Guru K " <greatyoga@...> wrote:

> Most sauerkraut recipes add salt according to weight. Is there a rule of

thumb adding salt according to quantity if I mash the cabbage down? I do not

have an accurate scale and the last time I added salt to sauerkraut, I added too

much.

>

> Thanks

> GB

>

>

--

My home page: http://rose.mawhorter.org/

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[Guest guest]

You can also just add some salt, mix it up, and taste it. I add salt

until the mix tastes like a good soup ... just a trifle salty, but not much.

Then I also add a splash or two of vinegar, which ensures the ferment

goes in the right direction. If you use vinegar (or Korean kimchi pepper)

you need less salt.

On Fri, May 29, 2009 at 3:09 AM, Guru K <greatyoga@...> wrote:

> Most sauerkraut recipes add salt according to weight.  Is there a rule  of

thumb adding salt according to quantity if I mash the cabbage down?  I do not

have an accurate scale and the last time I added salt to sauerkraut, I added too

much.

>

> Thanks

> GB

>