Just realized my old way of making sauerkraut was way too dry

I always packed it tight with just cabbage and salt, but after my batch last week turned out tough, I tried adding a little brine (like a cup of water with extra salt) to cover it. The texture is so much better now, softer but still crunchy. Anyone else start adding a bit of liquid to their kraut?

3 comments

3 Comments

uma_baker881mo ago

My last batch needed a full quart of brine to get it right.

wren_hunt131mo ago

Was that a lot more than you normally use? I've only ever needed a cup or two at most, so a full quart seems wild.

the_blair1mo ago

A full quart just sounds like you're making soup, not kraut.