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My neighbor in Austin swore by using a 2% brine for all vegetable ferments
He said it was the only way to avoid mold, but after three failed batches of sauerkraut, I tried a 3.5% brine like my grandma used. The cabbage turned out crisp and tangy, with no bad spots at all. Has anyone else found that a higher salt percentage works better for certain veggies?
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betty1261mo ago
I bumped mine to 4% and never looked back.
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richard_mason1mo ago
Yeah, and that's the thing, once you feel that extra bit of security it's hard to go back. I wonder if @betty126 considered the tax side of it, not just the raw percentage. Pushing more into a 401k or whatever lowers your taxable income now, which can be a sneaky good win if it bumps you down a bracket. So that 4% isn't just future money, it's immediate savings too. Makes the choice way easier when you look at it that way.
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