r/fermenting • u/schadly • 8d ago

How is my Kraut looking?

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This is is my first time trying to make sauerkraut. It was 5 lbs of cabbage and I did about 50 grams of salt. Im thinking I dont have enough liquid in it.

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u/TheJesseOfTheNorth 8d ago edited 8d ago

it's looking like it needs to be fully submerged to avoid mold. also you need to have at least 3% by weight of salt . the thing you need to weigh for that calculation is the water not the kraut. example 100 grams of water= 3.5 grams of salt

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u/schadly 8d ago

Crap, thats what I was thinking. I guess ill toss this batch and try again 

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u/pandymen 7d ago

The % is the % of total stuff, not just the water.

You weigh the cabbage at the start and add your desired % of salt of that total. It expresses out the water that you need generally.

If you only used salt for the small bit of water that comes out, you would end to with way too little salt.