Question about brine ratios after my sauerkraut went bad

I made a batch of sauerkraut last week using 2% salt by weight, like I always do, but after 5 days the top got this weird pinkish slime. I yanked it out and dumped the whole thing. Now I'm wondering if 2% is too low for warmer weather since my basement hit 72 degrees. Do you guys stick to a strict percentage or do you adjust it based on temp and season? What's your go-to ratio when it gets hot out?

2 comments

2 Comments

anna56727d agoMost Upvoted

Did you salt it by weight or volume?

ray32426d ago

Honestly, I read somewhere that salting by weight is way more accurate because salt flakes can pack down different in a spoon. Ngl, I tried it once with a digital scale for a pasta water recipe and it felt weird at first but the results were solid. Tbh, I still usually just eyeball it with my fingers like a regular person though. Volume seems simpler for everyday cooking unless you're baking.