First batch of kraut was a semi win. Too much salt I think. Wanted to go for 2.5% by weight but I didn’t weigh the salt separately. Turned out more salty than tangy even after a month of fermentation. Still edible though. Time to try again. #fermentstr
The tang should develop as the ferment goes on. I only made kraut once and I remember using a metric fuckton of salt.
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I drained the brine in one jar and added fresh water. Going to experiment and see if that can change anything.
That may allow mold to grow as the brine is what keeps nasty things from flourishing
