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I finally figured out why my sauerkraut turned to mush
I was in my kitchen in Phoenix, packing a new batch into a jar. I realized I'd been using iodized salt instead of pickling salt for months. The batch I made last week was a total soggy mess. I switched to pure sea salt and the texture is perfect now. Has anyone else had this happen with different salt types?
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phoenix6252mo ago
Huh, that's interesting. Did you use the same exact amount of salt when you switched, or did you measure it differently?
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bailey.terry2mo ago
It's wild how small changes can throw everything off, right? I once messed up a whole batch of pickles by using a different brand of salt. Makes you wonder how many recipes are actually that exact.
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ruby_reed482mo ago
Wait, really? I've used iodized salt for years and my kraut always stays crunchy. Could it be the cabbage type or maybe the temperature in your kitchen?
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