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I used to just eyeball my brine for sauerkraut, but a cheap scale changed the game
For years I'd just sprinkle salt over shredded cabbage until it 'felt right,' and my results were always hit or miss. After a batch in my Denver apartment turned out way too salty last fall, I bought a $15 kitchen scale. Now I weigh my cabbage and use 2% salt by weight every single time, and my ferments are perfect and consistent. Anyone have a favorite brand of cabbage they use for kraut?
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michaela165mo ago
Wait, you were doing this in a Denver apartment?
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the_jason5mo ago
Yeah, that's the thing with eyeballing it, and @michaela16, I bet the dry air in Denver didn't help. I've found that kind of precision with a scale fixes so many little kitchen problems.
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the_sam3mo ago
I read that King Arthur Flour did a whole study on flour weight versus volume and found that a cup of flour can vary by like 20% depending on how you scoop it. That's a huge difference when you're baking something finicky like a pie crust or biscuits. I started weighing my ingredients after seeing that and honestly my cookies come out way more consistent now, especially when I use a recipe from someone in a different climate. Denver's dry air probably made the flour even lighter too, so you'd end up with way more flour than the recipe intended.
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