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Jun
That means that for every pound of cabbage you use you should also use 1 to 2 teaspoons salt. And you don t always know the precise volume of sauerkraut before you make it.
This table will illustrate how much of a difference that can make when a sauerkraut recipe calls for three tablespoons of salt.
How much salt in 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.
As you keep reading you ll learn how to quickly calculate this for yourself. 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. 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.
This table will illustrate how much of a difference that can make when a sauerkraut recipe calls for three tablespoons of salt. As a result you may be adding up to 12g too much or 12g too little salt to your sauerkraut. Level or heaping tablespoon of salt.
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 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. Add 1 tablespoon of sea salt to the cabbage and mix it up. Let it sit for 15 minutes.
Step 2 your training wheels the brine while your cabbage is sitting make a brine by mixing 1 cup of water with 1 teaspoon 1 4 teaspoon sea salt. 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.