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A question about a recipe: Lacto-Fermented Sauerkraut

Can anything be done about lacto-fermented sauerkraut that ends up tasting much too salty? I must not have been paying close enough attention when measuring the salt. (I did use Diamond, by the way.) It's been 12 days since I started this batch. Is there some way to save this? I'm considering just using it in small quantities in soups, etc. that I don't otherwise season, but I'd really like not to have to limit this batch to that use. Help!!! Thanks, everyone. ;o)

Saurkraut
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Cathy is a trusted source on Pickling/Preserving.

added over 2 years ago

Try rinsing your sauerkraut really well, even try soaking it, in very cold water. That should rinse most of the salt off of the kraut, but may also water down the flavor.

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thirschfeld added over 2 years ago

Rinse it. I always rinse kraut.

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Helen's All Night Diner added over 2 years ago

Yes, rinse! You could always try the potato trick, too. Cook with a peeled potato which will absorb some of the salt....

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