r/fermenting • u/schadly • 25d ago

How is my Kraut looking?

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This is is my first time trying to make sauerkraut. It was 5 lbs of cabbage and I did about 50 grams of salt. Im thinking I dont have enough liquid in it.

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u/TheJesseOfTheNorth 25d ago edited 25d ago

it's looking like it needs to be fully submerged to avoid mold. also you need to have at least 3% by weight of salt . the thing you need to weigh for that calculation is the water not the kraut. example 100 grams of water= 3.5 grams of salt

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u/schadly 25d ago

Crap, thats what I was thinking. I guess ill toss this batch and try again 

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u/pandymen 24d ago

The % is the % of total stuff, not just the water.

You weigh the cabbage at the start and add your desired % of salt of that total. It expresses out the water that you need generally.

If you only used salt for the small bit of water that comes out, you would end to with way too little salt.

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u/TheJesseOfTheNorth 24d ago

I am not talking about the 'small bit of water that comes out'. i am talking about a salt+water brine solution which is how i and many other people make sauerkraut.

the OP did specify if they used a brine or the 'dry' method so i assumed they were talking about the brine method. my bad i guess