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I saw a guy at the farmers market in Boise just dump his whole kraut batch on the ground
He was moving his jars and one slipped, glass and cabbage everywhere. He just shrugged and said 'back to square one, guess the brine was too weak anyway'. It made me realize I never actually check my brine percentages, I just eyeball it. Now I use a scale for every batch. How do you guys make sure your brine is right every time?
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nancy5246mo ago
Oh man, that's rough. I got lazy once and my whole crock of carrots turned to mush. Total loss. Now I keep a cheap notebook right in my kitchen. I write down the exact weight of my veggies and the salt I add, every single time. If a batch is perfect, I can just copy the numbers next time. It takes the guesswork out completely.
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julia_carter706mo ago
Reminds me of my friend who lost a whole batch of sauerkraut by forgetting to write down the jar size. She started taping the recipe right to her fridge after that mess. It really does save you from having to guess all over again.
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ellis.hayden5mo ago
Did you see that one lady on a homesteading blog who lost an entire batch of pickles because she switched to a different type of salt and didn't adjust the measurements? She said it threw the whole brine chemistry off. I've heard a lot of old timers swear by weighing everything in grams too, since volume can be super inconsistent with different veggie sizes.
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