22
Dec
So we in russia use one easy method. Without salt your sauerkraut will become limp and mushy.
We add one tablespoon of salt to 1 kg 2 2 pounds of fresh chopped cabbage without cabbage stalks and bad leaves.
How much salt for sauerkraut. The amount of salt is critical to the quality and safety of your sauerkraut. The correct amount of salt for any recipe is 2 percent of the weight of your cabbage. This assumes your cabbage is fermenting in an 18c to 21c environment.
2 salt by weight using a digital scale set to grams 16 grams of salt for 800 grams vegetables to make 1 quart of sauerkraut. First weigh your vegetables in grams and then multiply by 02 that is 2 to get the required amount of salt in grams for example 800 grams of vegetables would require 16 grams of salt. And you don t always know the precise volume of sauerkraut before you make it.
So we in russia use one easy method. We add one tablespoon of salt to 1 kg 2 2 pounds of fresh chopped cabbage without cabbage stalks and bad leaves. 1 tablespoon of salt for 1 pound 800 grams of vegetables to make a quantity of sauerkraut that will fit in a 1 quart 1 litre jar you will need 1 tablespoon of salt for every 1 pounds 800 grams of vegetables.
Most sauerkraut recipes call for 3 tablespoons of salt for every five pounds 2 3kg of cabbage. The problem with measuring salt with a tablespoon boils down to one thing. How much salt should you use.
Most recipes recommend a 2 0 2 5 of salt brine in relation to the weight of the sliced cabbage mixture. However there is much documentation that shows a lower level of 1 5 salinity will still make a successful batch of sauerkraut. It also depends on your taste preference too.
And if you add more veggies to the cabbage mixture like i often do you may need to add more salt. The type of salt varies. Course salt is heavier than fine salt.
A tablespoon of course salt is not the same as a tablespoon of fine salt. 3 simple steps to make perfectly salted sauerkraut every time. Without salt your sauerkraut will become limp and mushy.
How much salt should you use. Fermented vegetables like cabbage generally do well with 2 3 salt by weight. That means that for every pound of cabbage you use you should also use 1 to 2 teaspoons salt.
I recently finished my first batch of sauerkraut and tasted it only to find that it s way too salty. In referencing the original recipe i realized that i used the amount of salt recommended for 5lbs of cabbage but i only had 2 5lbs. Sandor ellix katz aka sandorkraut and author of wild fermentation chelsea green 2003 says you can make low salt and salt free sauerkraut by substituting salt with wine or with ground.