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)

  • 3145 views
  • 3 Comments
B0ed348f c783 454b 91ce 28a4a7627ad0  saurkraut
Recipe question for: Lacto-Fermented Sauerkraut

3 Comments

Review our Code of Conduct
Don't send me emails about new comments
MrsWheelbarrow
MrsWheelbarrow October 26, 2011

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.

Review our Code of Conduct
Don't send me emails about new comments
thirschfeld
thirschfeld October 27, 2011

Rinse it. I always rinse kraut.

Review our Code of Conduct
Don't send me emails about new comments
Helen's All Night Diner
Helen's All Night Diner October 27, 2011

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

Review our Code of Conduct
Don't send me emails about new comments
Showing 3 out of 3 Comments Back to top
Recommended by Food52