In the season of pickles, every family inevitably makes sauerkraut in barrels. However, many people don't know exactly what salt to use to make the tastiest sauerkraut.
If you are one of them, this advice is for you. We will tell you exactly what kind of salt to use for your sauerkraut so that you have well-salted and tasty sauerkraut.
Like anything else we prepare, there are a few unwritten rules when making sauerkraut, which if followed, the result will always be perfect.
One of those rules is exactly what kind of salt to use.
- The most important ingredients for making sauerkraut are of course cabbage, water and salt. Many people add other things as well, but these are the three basic ingredients;
- The salt you should use is sea salt, table salt, which should be as coarse as possible, but in no case iodized.
It is best to dissolve the salt with one part water. The easiest way to dissolve salt is in warm water. The rule of thumb is that the more salt you add to your sauerkraut, the longer it will last.