Quote:
Originally Posted by recruiterg
I find when I make sauerkraut at home, when I put it in the fridge, the juice level is reduced. Do you all add a brine to make up for the lost water content? If yes, what is the salt/water ratio?
Probably not lost water content, but gets absorbed by the kraut.
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About a tablespoon per cup of water will do.
I put about two tablespoons of salt in the pepper mash.
Worth