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
Discussion
The tang should develop as the ferment goes on. I only made kraut once and I remember using a metric fuckton of salt.