by Ucmd on Mon Dec 25, 2017 8:28 am
Ok, can someone help the idiot.
I am making kraut which I havre done many times, but I am trying to get a little more scientific. I had 5 kg of cabbage and i added 200 grams of salt and let it ferment a week. All looks good but I want to know what percentage my brine is at. It seems like it just depends on how much water is in the cabbage. I want to know so i can reproduce this if i like.
How to I control for brine salinity. Do people measure salinity to get more accurate with this stuff. When i taste the brine it does not taste salty enough to me.
HELP