Brine added made sauerkraut too salty
I make my sauerkraut in a big crock. I do about 20-30lbs at a time. I usually can it, but this time I just wanted to pack in jars and put in fridge. Unfortunately I didn't have enough brine in the original batch so I had to add more to each jar. Now the good sauerkraut I made is really salty. What can I do?
Best Answer
If you feel that your brine, and the resulting kraut is too salty, once your kraut is fermented, you can rinse it before you use it. In fact, there are recipes for sauerkraut (Julia Child's choucroute garni comes to mind), that rinses the kraut several times before braising.
Pictures about "Brine added made sauerkraut too salty"
What can I do if my sauerkraut is too salty?
It will preserve the cabbage and is perfectly safe to eat, but it will not be fermented, therefor not saurkraut. I would advise just tossing it and making some more. After it has fermented it will be tasty, and if you want you can rinse some salt off then but it will affect the taste somewhat but still be tasty.Can you rinse the salt out of sauerkraut?
If you must limit your salt intake, rinsing is recommended. 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, savory seeds such as caraway, celery and dill and a little water.How salty should sauerkraut brine be?
You're looking for a 2% salt ratio, which means 2 grams of salt for every 100 grams of cabbage. To calculate this, weigh your cabbage in grams, then multiply its weight by . 02. The result will be the amount of salt you need in grams.How do you mellow out sauerkraut?
Adding sweet vegetables, such as shredded carrots, corn, and daikon radishes, is another option. A staple in many pantries is dried fruit, which is sweet. You might try mixing a handful of figs, raisins, and apricots to cover the acidity of the sauerkraut.How to tell if your Sauerkraut has gone bad!
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Nicole Michalou, Charlotte May, Castorly Stock, Julia Volk