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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3 Comments

phoenix6257mo 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.terry6mo 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_reed487mo 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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