Introduction to Sauerkraut

7 Comments

1. This is pure gold. Thank you for sharing your expertise.

   • I am glad it is useful Olivia. Enjoy!

2. Question: Around 2:38 in this video you address the importance of weighing ingredients. At the conclusion of that part of the presentation, you point to two scales–eBay & Amazon(?)–and say “they measure down to…” And my wife and I can’t agree on what you say, leading to the question: How low should a set of scales go for the purpose of measuring the amounts used in a household doing some fermenting? Thanks for your help.

   • Donald, I feel like I already responded to this and WordPress is glitching, but if I didn’t, apologies for the delay.

     I say Point One of a Gram, a tenth.

     For fermenting, I think one gram is fine, no fractions needed. I have higher resolution scales because I weigh cures for meats that require more accuracy.

     Vegetables will ferment between 1 and 10% salt, so there is a pretty wide window for weighing salt, which means your ferment will not fail for lack of a lab grade scale.

3. Really helpful, thanks so much.

   • Glad it was useful for you. If you want a bit more, check out my recent post Clarifying Vegetable Fermentation. Cheers

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